Jatz pie

We got our hands on the recipe for this cult dessert from Hobart bakery Sweet Envy.
Jatz pie

Jatz pie

Ben Dearnley

“This came about when we were making crack pie for a sundae in our ice-cream truck, but the top was too sticky and everything bound together and ended up a mess,” says Alistair Wise. “The Jatz on top solved it and made a fine salty crust. The pie took over and we had to start selling it in the shop. It’s also a tribute to Sydney restaurant Acme, which serves Jatz and dip.”

This recipe makes two pies to feed 12 people, which is perfect for a party, but can easily be halved to make one pie.


Pie base



1.For the pie base, preheat oven to 170°C and line two 22cm-diameter cake tins with baking paper. Combine dry ingredients in a bowl, then mix in melted butter (the mixture will resemble coarse breadcrumbs).
2.Press pie base into the prepared tins and bake until light golden (8-9 minutes; the base doesn’t need to be cooked all the way – it will return to the oven shortly).
3.Heat butter and cream in a saucepan over medium heat until butter is melted. Meanwhile, mix dry ingredients in a bowl. Lightly whisk eggs, vanilla, orange and a pinch of salt into butter mixture, then stir into dry ingredients; don’t whisk – you don’t want the mixture to become aerated. Transfer to a jug.
4.Cover each base with overlapping crackers. Slowly pour custard over crackers, ensuring all get a coating, which will caramelise during baking. Bake until set with just a little wobble in the centre (45-50 minutes; if pies start to get too much colour, cover with foil until the centre is done). Cool completely in tins before serving. Jatz pie will keep refrigerated for up to a week, but it’s best eaten on the day it’s made.

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