Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pea and ham soup

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

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.

Portuguese custard tarts


This recipe calls for pastry made from scratch, which makes for a beautifully flaky tart. It makes enough for 24 tarts and it's difficult to reduce the quantity, so freeze half for the next time you crave these moreish treats. Shop-bought butter puff pastry, such as Carême, will also work but the tarts won't be quite as good - there's nothing quite like this homemade pastry. Start this recipe a day ahead to rest the pastry.

You'll need

300 gm (2 cups) plain flour 230 gm softened butter 25 gm caster sugar 1 tsp ground cinnamon For dusting: pure icing sugar and ground cinnamon   Custard filling 6 egg yolks 130 gm caster sugar 35 gm (¼ cup) cornflour 300 ml each pouring cream and milk 3 tsp vanilla bean paste

Method

  • 01
  • Combine flour, ¼ tsp salt and 200ml water in an electric mixer fitted with a dough hook and knead until dough pulls away from the sides of the bowl (1-2 minutes). Turn out onto a lightly floured surface and pat into a 15cm square, wrap in plastic wrap and refrigerate to rest (30 minutes). Roll out on a lightly floured surface to a 45cm square and trim edges if necessary. Spread the left two-thirds of the pastry with a third of the butter, leaving a 2cm border. Fold the unbuttered third of dough over, then fold the left side over to cover. Pat out any air bubbles, pinch edges to seal, then turn pastry 90 degrees so the folded edge is nearest you. Repeat the rolling, buttering, folding and turning process once more, then roll out pastry to a 45cm x 55cm rectangle and spread with remaining butter leaving a 2cm border. Combine sugar and cinnamon in a bowl, sprinkle mixture over butter, then roll into a tight cylinder from the shortest side. Trim ends, cut in half and wrap each piece in plastic wrap. Refrigerate one half overnight and freeze the other half for use later (defrost in the refrigerator before using).
  • 02
  • For custard, preheat oven to 250C. Whisk yolks, sugar, cornflour and a pinch of salt in a bowl to combine, then whisk in cream, milk and vanilla. Transfer to a saucepan and bring to a simmer over medium-high heat, whisking continuously until thick and smooth (4-5 minutes). Transfer to a piping bag fitted with a 1cm plain nozzle, twist bag to seal and set aside until cooled (1-2 hours).
  • 03
  • Cut refrigerated pastry cylinder into 12 even pieces, roll out on a lightly floured surface to 12cm-diameter rounds and line twelve 125ml muffin tins, allowing edges to overhang slightly. Fill with custard to 1cm below rims and bake, turning tray partway through cooking, until golden brown and set (10-12 minutes). Cool briefly and serve warm or at room temperature dusted with icing sugar and cinnamon.

At A Glance

  • Serves 12 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
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 12 people

Featured in

Jul 2015

Recipes (11 )

You might also like...

Top 10 peanut butter desserts

recipes

Hentley Farm's kitchener buns

Party desserts

recipes

Chocolate truffle layer cake

Banana recipes

recipes

Elderflower, Champagne and berry jellies

Cheesecake recipes

recipes

Prosecco jellies with Aperol granita

Autumn dessert recipes

recipes

Chocolate cremeux with caramel

Dark chocolate-matcha truffles

recipes

Strawberry recipes

Lychees, cherries and guavas in lemon grass and vanilla syrup

recipes

Frozen dessert recipes

conversion tool

 
get the latest news

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

×