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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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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.

Goat’s curd and mint tartlets


You'll need

300 gm goat’s curd 2 tbsp coarsely chopped mint 2 lemons, finely grated rind only 1 egg 110 gm honey, plus extra to serve 30 gm caster sugar   Aniseed pastry 200 gm plain flour 120 gm butter, chilled, coarsely chopped 60 gm pure icing sugar 2 tsp aniseed 1 egg yolk 2 tbsp aniseed liqueur, such as Pernod

Method

  • 01
  • For aniseed pastry, process flour, butter, sugar and aniseed in a food processor until fine crumbs form. Whisk egg yolk and liqueur, add to flour mixture and process to combine. Turn onto a work surface, bring together with the heel of your hand, shape into a disc, cover in plastic wrap and refrigerate until firm (2-3 hours). Roll out onto a lightly floured work surface to 2mm thick, line six 6cm x 11.5cm fluted tart tins, trim edges and refrigerate until firm (30 minutes). Preheat oven to 180C, blind bake (see cook’s notes p202) for 12-15 minutes, remove weights and bake until just golden (7-8 minutes), then cool.
  • 02
  • Process curd, mint and lemon rind in a food processor until smooth. Add egg, honey and sugar and process to combine, then divide among tartlet cases and bake until golden (25-30 minutes). Cool to room temperature and serve drizzled with honey.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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