The Australian Women\'s Weekly Food - Issue 27 2017

(Wang) #1
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
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