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Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Little hazelnut tartlets with caramel fudge icing


You'll need

100 gm cold butter, coarsely chopped 1 vanilla bean, scraped seeds only 3 eggwhites 180 gm (1¼ cups) pure icing sugar, sieved 70 gm hazelnut meal 50 gm (1/3 cup) plain flour 1 orange, finely grated rind only To serve: crème fraîche   Caramel fudge icing 330 gm (1½ cups firmly packed) light brown sugar 100 ml pouring cream 1 tbsp light corn syrup 20 gm butter

Method

  • 01
  • Cook butter and vanilla seeds in a small saucepan over medium-high heat until dark nut brown in colour (4-5 minutes), then set aside until completely cool.
  • 02
  • Preheat oven to 170C. Using an electric mixer, whisk eggwhites until soft peaks form, gradually add icing sugar, whisking continuously until thick and glossy. Fold in hazelnut meal, flour and orange rind, then cooled butter. Divide among 4 buttered and floured 12cm-diameter fluted tart pans and bake until golden (20-25 minutes). Stand for 5 minutes, then remove from moulds and cool on a wire rack.
  • 03
  • For caramel fudge icing, combine ingredients in a saucepan and stir over medium-high heat until butter melts and sugar dissolves (2-3 minutes). Bring to the boil and cook until mixture reaches 114C on a sugar thermometer (4-5 minutes).Transfer to an electric mixer, add 80ml of hot water and whisk until glossy. Working quickly, spoon onto tarts and stand until set. Serve with crème fraîche.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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