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.

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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.

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Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA 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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Melbourne's best late-night bars

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Pear, chocolate and ricotta tart


In this tart the chocolate comes in a deliciously short pastry and chunks through the ricotta filling.

You'll need

110 gm almonds 110 gm (½ cup) caster sugar 500 gm firm ricotta 30 ml muscat 1 egg Finely grated rind of 1 orange, juice of ½ 100 gm dark chocolate (65% cocoa solids), finely chopped 2 ripe beurre Bosc pears, each cut into 5 or 6 wedges 20 gm plain flour 10 gm softened butter   Chocolate pastry 150 gm (1 cup) plain flour 55 gm (1 cup) pure icing sugar, sieved 30 gm (¼ cup) almond meal 25 gm Dutch-process cocoa, sieved, plus extra to serve (optional) 130 gm chilled butter, diced 1 egg yolk

Method

  • 01
  • For chocolate pastry, process dry ingredients and a pinch of sea salt in a food processor to combine, add butter and process until fine crumbs form. Add yolk, pulse until mixture starts to come together, turn onto a work surface and bring together with the heel of your hand. Wrap in plastic wrap and refrigerate to rest (1 hour).
  • 02
  • Preheat oven to 180C. Roll out pastry on a lightly floured surface, then press into the base and sides of a 24cm x 3cm deep tart tin. Trim edges and refrigerate to rest (1 hour). Prick base all over with a fork, then blind-bake until edges darken slightly and become crisp (6-8 minutes). Remove baking paper and weights and bake until base is crisp (4-5 minutes), then set aside.
  • 03
  • Blend almonds and sugar in a food processor until almonds are coarsely chopped, then set aside a quarter of the mixture in a bowl. Add ricotta, muscat, egg, rind and juice to remaining almond mixture, blend to combine, add chocolate, stir to combine, then spoon into tart case. Smooth top and arrange pear wedges on top.
  • 04
  • Add flour and butter to reserved almond mixture, rub to form a crumble texture, scatter over pears and bake until topping is browned and filling sets (40-45 minutes). Cool to room temperature and serve dusted with cocoa, if you like. Best eaten on day of making.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Drink Suggestion

Sweet Marsala.

Featured in

May 2014

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