The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Recipes for the long weekend

Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Chicken stir-fried with holy basil and chilli

Chocolate and caramel tart


You'll need

165 gm dark chocolate (53% cocoa solids) coarsely chopped 60 ml (¼ cup) pouring cream 40 gm unsalted butter, softened To serve: whipped cream (optional)   Shortcrust pastry 240 gm (1¾ cups) plain flour 60 gm caster sugar 180 gm unsalted butter, chilled, coarsely chopped   Caramel 225 gm (1 cup) white sugar 80 ml (1/3 cup) thickened cream 70 gm butter, coarsely chopped   Chocolate mousse 200 gm dark chocolate (53% cocoa solids), coarsely chopped 4 eggs, separated 185 ml (¾ cup) thickened cream 2 tbsp caster sugar

Method

  • 01
  • For shortcrust pastry, process flour and sugar in a food processor to combine, add butter and pulse until mixture resembles fine crumbs. Add 2 tbsp chilled water and process until mixture just comes together. Turn onto a lightly floured surface, form into a disc, cover with plastic wrap and refrigerate for 1 hour.
  • 02
  • Preheat oven to 190C. Roll out pastry to 5mm thick on a lightly floured surface, line a 26cm-diameter tart tin and refrigerate for 1 hour. Blind bake for 20 minutes (see note), then remove paper and weights and bake until golden (8-10 minutes). Cool in tin on a wire rack.
  • 03
  • For caramel, combine sugar and 250ml water in a heavy-based saucepan and stir over low heat until sugar dissolves. Increase heat to high and cook, brushing down sides of pan with a wet pastry brush if sugar crystals form, until mixture is deep golden (10-15 minutes). Remove from heat, add cream and butter and stir to combine (be careful as mixture will spit). Pour into pastry base and refrigerate until firm (1-2 hours).
  • 04
  • Meanwhile, for chocolate mousse, melt chocolate in a heatproof bowl over a pan of simmering water, remove from heat, cool to room temperature, add yolks, stir to combine and set aside. In a separate bowl, whisk cream until soft peaks form and set aside. Whisk eggwhites in the bowl of an electric mixer until soft peaks form, gradually add sugar and continue whisking until combined. Fold a third of the eggwhite mixture into chocolate mixture, then fold in a third of the cream. Repeat with remaining eggwhite and cream until combined, spoon over cooled caramel, smooth top flush with tart edges and refrigerate until firm (2-3 hours).
  • 05
  • Combine chocolate and cream in a small saucepan, stir over low heat until chocolate melts, remove from heat, add butter and stir to combine. Cool to room temperature, then spread in an even layer over chocolate mousse. Refrigerate until set (30-40 minutes). Serve tart with whipped cream to the side.
Note For blind baking, line a pastry-lined tart tin with baking paper, then fill with weights (ceramic, rice and dried beans work best).

At A Glance

  • Serves 10 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 10 people

You might also like...

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

Serge Danserau: Duck confit and potato terrine

Strawberry recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×