78 baking heaven APRIL WWW.FOODHEAVENMAG.COM
150ml (5fl oz) double cream
2 free-range eggs, lightly beaten
flaked almonds (optional)
Maldon salt flakes, for sprinkling
coconut yoghurt, to serve1 Make the pastry following the recipe on
page 74. After resting, line the tin with the
pastry, blind bake and then trim.
2 Leave the cooked pastry case in the tin.
Preheat the oven to 150ºC/Gas Mark 2. Tip
the breadcrumbs into a dry frying pan set
over a medium heat.
3 Allow the crumbs to toast and turn
golden in the pan, stirring or shaking every
so often to prevent them burning. When
beautifully golden, transfer to a plate.
4 Gently heat the syrup in a saucepan
over a low heat, then add the
breadcrumbs and ground almonds,
mixing well. Remove from the heat and
add the cream and eggs, then combine
well without incorporating too much air.
5 Place the prepared pastry case onto a
baking sheet and fill the case to the top
with the syrup mixture. Decoratively lay
some flaked almonds over the top, if using,
and sprinkle over a few salt flakes. Transfer
to the oven and bake for 40 minutes, but
check after 35 minutes, unless you know
your oven well. The tart is ready when the
top has developed a crust yet is still slightly
wobbling towards the centre.
6 When done, remove from the oven and
allow to cool fully, after which remove
from the tin, slice and serve alongside
coconut yoghurt.The recipes on pages
74-78 are taken from
The Pastry School by
Julie Jones,
published by Kyle
Books (£25).
Photography by
Peter Cassidy.MASTERCLASS