The Australian Womens Weekly Food — Issue 27 2017

LIMONCELLO

MERINGUE PIES

PREP + COOK TIME 1 HOUR 15 MINUTES

(+ REFRIGERATION & COOLING) MAKES 24

1¾ cups (260g) plain flour

¼ cup (40g) icing sugar

185g cold unsalted butter,

chopped coarsely

1 egg yolk

2 teaspoons iced water, approximately

3 egg whites

¾ cup (165g) caster sugar

LIMONCELLO CURD

3 egg yolks

½ cup (110g) caster sugar

1 teaspoon finely grated lemon rind

¼ cup (60ml) lemon juice

90g cold unsalted butter, chopped

1 tablespoon limoncello liqueur

1 Make limoncello curd.

2 Process flour, icing sugar and

butter until crumbly. With motor

operating, add egg yolk and enough

of the waterto make ingredients cling

together. Turn dough out onto a

floured surface; knead gently until

smooth. Wrap pastry in plastic;

refrigerate for 30 minutes.

3 Grease two 12−hole (1−tablespoon/

20ml) mini muffin pans. Roll out half

the pastry between sheets of baking

paper until 5mm thick. Cut out

12 x 6cm rounds; press rounds into

holes of one pan. Prick bases of cases

well with a fork. Repeat with remaining

pastry. Refrigerate for 30 minutes.

4 Meanwhile, preheat oven to

220°C/200°C fan.

5 Bake cases for 12 minutes or

until golden brown. Stand cases

for 5 minutes before transferring

to a wire rack to cool.

6 Beat egg whites in a small bowl with

an electric mixer until soft peaks form.

Gradually add caster sugar, beating

until dissolved between additions.

7 Increase oven temperature to

240°C/220°C fan.

8 Divide limoncello curd among

cases. Spoon meringue mixture

into a piping bag fitted with a 1cm

plain tube; pipe meringue over curd.

Bake for 2 minutes or until meringue

is coloured. Cool.

LIMONCELLO CURD

Whiskeggyolksandsugarina

medium heatproof bowl until pale and

thickened slightly. Whisk in rind and

juice; stir over a medium saucepan of

simmering water for 12 minutes or

until mixture coats the back of a

spoon. Remove from heat; gradually

whisk in butter until combined

between additions. Stir in

limoncello; cover,

refrigerate overnight.

BANOFFEE TARTLETS

PREP + COOK 25 MINUTES MAKES 24

395g can sweetened condensed milk

2 tablespoons golden syrup

60g unsalted butter

24 x 4.5cm−diameter baked pastry

cases

1 large banana (230g)

½ cup (125ml) thickened cream,

whipped

1 Combine condensed milk, syrup

and butter in small heavy−based

saucepan; stir over low heat for

5 minutes or until smooth.

2 Bring mixture to the boil; boil,

stirring, for 10 minutes or until

mixture is thick and dark caramel in

colour. Remove pan from heat; cool.

3 Fill pastry cases with caramel; top

with a slice of banana, then a dollop

of cream.

AWW FOOD • ISSUE TWENTY SEVEN 115

BANOFFEE

TARTLETS