Australian Gourmet Traveller - (12)December 2019 (1)

Brunkager

p 135

40 gm plain flour

40 ml bourbon

240 ml milk

1½ tsp finely grated nutmeg

240 gm caster sugar

6 egg yolks

PASTRY DOUGH

275 gm plain flour, plus

extra for dusting

225 gm very soft unsalted butter

1 For pastry dough, combine

flour, ¼ tsp fine salt and 200ml

cold water in the bowl of a

stand mixer. Knead on low

speed with a dough hook until

smooth (2 minutes). Cover and

refrigerate until cold (15 minutes).

2 Turn out dough onto a heavily

floured surface and roll out to a

40cm square, adding flour to top

of dough as needed. Use a dry

pastry brush to remove any

excess flour and spread 75gm

butter onto the left two-thirds of

dough with a small o†set spatula

leaving a 1cm border around

butter. Fold the right third over,

then the left third over the top

to enclose (letter style).

3 Carefully turn dough 90

degrees and repeat step two,

adding extra flour if needed. Roll

out dough to a 45cm x 55cm

rectangle with the longest edge

parallel to the bench. Trim edges

to neaten, brush away any

excess flour and spread over

remaining butter leaving a

2cm gap along the long edge

on far side. Brush edge lightly

with water and starting from the

side closest to you, tightly roll

pastry into a log. Cut in half

crossways, trim ends, cover

and refrigerate until firm

(1 hour). Pastry dough will keep

refrigerated for a couple of days

or frozen for up to 1 month.

4 Stir flour and bourbon in

a large bowl. Bring milk and

nutmeg to a simmer in a

Eggnog custard tarts

MAKES 24 TARTS // PREP TIME 35 MINS // COOK 25 MINS ‘PLUS CHILLING,COOLING“

“Pastéis de nata, or Portuguese custard tarts, are one of my

absolute favourite pastries,” says Eldridge. “The eggnog inspired

custard has been spiked with bourbon and nutmeg to give it a

Christmas kick.”

saucepan over medium-high

heat and pour 1 tablespoon

milk onto flour mix, whisk until

smooth, then whisk in remaining

milk. In another saucepan, bring

sugar and 160ml water to the

boil until sugar dissolves, then

pour sugar syrup over milk

mixture, whisking constantly.

Leave to cool for 10 minutes.

Whisk in yolks, transfer to a jug

and set aside to cool completely.

Custard will keep refrigerated

for up to a week.

5 Preheat oven to 280°C (or

as hot as it will go). Cut each

dough log into 12 rounds. Place

slices cut-side down into the

holes of an 80ml non-stick

mu—n tray. Press into the base

and to the top of sides, making

the base as thin as possible.

Divide custard evenly between

tart bases to about two-thirds

full. Bake in batches until the

surface of the custard has

blistered (8-9 minutes; if the

oven only reaches 250°C,

bake for 10-12 minutes). Cool

and serve. Tarts are best

served on the same day.

Drink suggestion An Old

Fashioned made with Spring

Bay Single Malt Whisky.

“The signature

flaky pastry

shell of

pastéis de

nata is a

cousin of

French puff

pastry, but

faster and

easier to

make,” says

Eldridge.

Brunkager Tin from Lightly.

Napkin from Hale Mercantile

Co. All other props stylist’s

own. Custard tarts Brass tray

from Lightly. All other props

stylist’s own. Pudding Tray

from Lightly. Napkin from Hale

Mercantile Co. All other props

stylist’s own. Stockists p176.