2020-04-01 delicious

time,whiskingthemin,untilallthebutter
hasbeenaddedandhasdissolved.Whisk
in thelemonzest.Scrapethemixintoa
plastictuborbowl.Immediatelypressa
pieceofbakingpaperonthetop,to
preventa skinforming,andrefrigerate for
atleast2-3hoursoruntilcooled
completely.Thelemoncurdwilllookloose
butwillbecomefirmerasit cools
Toassemble,if youwanttomakeit in a
springformcakepan,chooseonea little
widerthanthecrepessoyoudon’thaveto
trimthecrepes(if youdowanttodothis,
usescissors).Oryoucanstackthem
freeformona cakeplatter.If youchoose
thepan,sprayit withcookingoilsprayand
linethebaseandsidewithbakingpaper.If
youoptforthefreeform,makesureyou
smooththecreamandcurdoutasevenly
aspossible,tokeepthelayerslevel.
Whicheverwayyouchoose,place
1 crepein thepan,followedbya heaped
tbscurd.Placeanothercrepeontop
followedbyheapedspatula-full of cream
(about100gperlayer).
Smoothoutthecurdandcreamevenly
overentirecrepe.Repeatthelayersuntil
youuseupallthecomponents.Finishwith
reservedcrepe.Coverwithplasticwrap
andchillforat least3 hoursorovernight.
Removetheplastic(andthepanif using)
and dust with icing sugar. Serve cold.

CHOCOLATECARAMELBARS
WITHA SALTYSPRINKLE
MAKES 14 BARS
Youwillneedan offset spatula for
this recipe.

220gplainflour
50gpureicingsugar,sifted
180gunsalted butter, melted, cooled
slightly

CARAMELFILLING
380gsweetenedcondensedmilk
50gdarkmuscovado (or dark
brownsugar
100gdarkcornsyrup
100gunsaltedbutter

(^1) / 4 tspfineseasalt
1 vanillabean,split,
seeds scraped
TOPPING
200gdark(60–70%)chocolate
15gunsaltedbutter
40groastedwalnuts
(^1) / 2 tsp sea salt flakes
Preheattheovento160°C.Greasethe
baseandsidesofa 23cmx 5cmdeep
squarecakepanandlinewithbaking
paper,leavinga 3cmoverhang.
Placetheflour,icingsugarand¼ tspsalt
flakesin a heatproofbowlandstirto
combine.Addthemeltedbutterandmix
withyourhandstoforma stickypaste.
Pressthemixtureintopreparedpanand
smoothoutwithanoffsetspatula.
Bakefor40-45minutesuntilthebaseis
golden.If anybubblesformunderthe
basewhilebaking, use a skewer to gently
deflatethem.
Forthecaramelfilling,placeallthe
ingredientsin a largeheatproofbowl.
Placethebowlontopofa saucepanof
gentlysimmeringwater,stirringwell
occasionally,untilthebutterhasfully
meltedandemulsified.Theconsistency
shouldbethickandgloopyandthe
colourjusta shadedarker– thiswilltake
about 10 minutes.Removeanddiscard
thevanillabean.Setasideatroom
temperature.Assoonasthebaseis
ready,removefromtheovenand
immediatelyscrape the caramel filling
overthetop.
Reducetheovento120°C.Returnthe
filledbasetotheovenandbakefor
15-20minutes.If it startstobrowntoo
quickly,reducetheovenslightlyand
continuetobake.Whencooked,the
middlewillfeelsetanda littlerubbery
andthesidesshouldbestartingtoblister
andturnlightbrown.Removeand
leavetocoolfor1-2hours at
roomtemperature.
Forthetopping,meltchocolate
andbutterin a heatproofbowlover
a saucepanofgentlysimmeringwater.
Stirthoroughlythenpourit overthetop
ofthecaramel.Smoothlightlywithan
offsetspatulaortiltthepantodistribute
thechocolate.Crushthewalnutswith
yourhandsandsprinkle over the top with
the salt flakes.
Chooseyouroozefactorandcoolthe
sliceuntilthechocolateis settoyourliking

• glisteningandrunny(about 15 minutes)
  orfirm(about 45 minutes).Takeholdof
  theexcesspaperonthesides,then
  shimmyandliftthesliceoutofthepan
  andplaceontoa choppingboard.Peel
  thepaperawayfromthesides.Dipa
  serratedknifein hotwater,dryandslice
  into3cm× 11cmbars.Keepsfor
  1 dayat roomtemperature, then in the
  fridge for 1-2 weeks.

TART-A-MISU

MAKESONE 24 CMTART

Keepsforupto3 daysrefrigerated.

Begin this recipe at least 4 hours ahead.

100gofyourfavourite chocolate,

chopped

50g Dutch cocoa powder, to dust

NUTTYBUTTERCRUST(MAKES ENOUGH FOR

ONE24CMTARTPAN)

75groastedmixednuts

190gplainflour

30gcastersugar

150g cold unsalted butter, chopped

CHOCOLATESPONGECAKE

(MAKESA 20CMSPONGE)

35gplainflour

(^1) / 4 tspbakingpowder
10gunsaltedbutter
1 tbsmilk
(^1) / 2 tspvanillabeanpaste
90geggwhite+ 60geggyolk
(fromapprox.3 eggs)
(^1) / 8 tspcreamoftartar
80gcastersugar
30g Dutch cocoa, plus extra to dust
MASCARPONE ZABAIONE (MAKES ABOUT
800G)
1 egg,plus100geggyolks
(fromapprox.5 eggs)
70mlsweetmarsala(oryourfavourite
liqueur– rum,brandy, Grand Marnier,
orjustcoffee)
70gcastersugar
(^1) / 2 tspvanillapaste
(^1) / 4 tspcreamoftartar
750g mascarpone, chilled
delicious.com.au 85
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