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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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Baked matcha custard with ginger-poached pears


Matcha gives this baked custard a unique colour and flavour, which pairs beautifully with ginger-poached pears, while the crumb mixture adds texture and crunch.

You'll need

250 ml (1 cup) each pouring cream and milk 1½ tsp matcha (see note) 6 egg yolks 80 gm caster sugar   Ginger-poached pears 330 gm (1½ cups) caster sugar 1 tbsp finely grated ginger Thinly peeled rind and juice of 1 lemon 4 small ripe pears, such as William, peeled, quartered and cored   Rice malt crumb 60 gm brown rice flour (see note) 20 gm caster sugar 20 gm rice malt syrup (see note) 15 gm melted butter 1 tsp matcha

Method

  • 01
  • Preheat oven to 150C. Whisk cream, milk and matcha in a saucepan and bring to a simmer over medium-high heat. Whisk yolks and sugar in a bowl to combine, then whisk in hot cream mixture. Pour into a jug, skim any bubbles from the surface, then pour into a shallow 800ml ovenproof dish. Place in a roasting pan lined with a tea towel, pour in hot water to come halfway up sides of dish and bake until set with a slight wobble in the centre (50 minutes to 1 hour). Cool to room temperature and refrigerate until chilled (3-4 hours).
  • 02
  • Meanwhile, for ginger-poached pears, stir sugar, ginger, lemon rind and juice and 750ml water in a saucepan over medium-high heat, bring to a simmer, then add pears. Cover directly with a round of baking paper, weight with a plate to keep pears submerged, reduce heat to medium and simmer until pears are tender when pierced (10-15 minutes). Set aside in poaching liquid, and drain pears to serve.
  • 03
  • For rice malt crumb, preheat oven to 180C. Stir ingredients in a bowl to form a crumbly mixture, spread on an oven tray lined with baking paper and bake, stirring occasionally, until golden and crisp (8-10 minutes). Store in an airtight container.
  • 04
  • Serve matcha custard topped with ginger-poached pears and scattered with rice malt crumb.

Note Matcha is finely ground green tea. It's available from specialist tea shops and Japanese grocers. Brown rice flour and rice malt syrup are available from health-food shops.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jul 2015

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