PORTUGUESE TART WITH
STICKY CINNAMON HONEY
SERVES 8-10SERVES 8-10
This rich, honey-spiked Portuguese This rich, honey-spiked Portuguese
tart is the perfect size for entertaining.tart is the perfect size for entertaining.
You will need a sugar thermometer You will need a sugar thermometer
and a kitchen blowtorch.and a kitchen blowtorch.375g sheet frozen all-butter 375g sheet frozen all-butter
puff pastry (we used Carême puff pastry (we used Carême- 52cm x 26cm sheet), thawed– 52cm x 26cm sheet), thawed
240g caster sugar240g caster sugar
2 tsp ground cinnamon2 tsp ground cinnamon
2 cups (500ml) milk2 cups (500ml) milk
(^11) // 22 cup (125ml) pure (thin) cream cup (125ml) pure (thin) cream
1 vanilla bean, split, seeds scraped1 vanilla bean, split, seeds scraped
Pared zest of 1 lemonPared zest of 1 lemon
70g plain flour, plus extra 70g plain flour, plus extra
to dust to dust
300g honey300g honey
6 egg yolks6 egg yolks
Preheat the oven to 200°C (fan-forced). Preheat the oven to 200°C (fan-forced).
Grease a 23cm, 1.5L-capacity pie dish.Grease a 23cm, 1.5L-capacity pie dish.
Place pastry on a clean work surface Place pastry on a clean work surface
lightly dusted with flour and cut into lightly dusted with flour and cut into
6 even squares. Combine 2 tbs sugar and 6 even squares. Combine 2 tbs sugar and
1 tsp cinnamon in a bowl, then sprinkle 1 tsp cinnamon in a bowl, then sprinkle
pastry squares evenly with 1 tbs cinnamon pastry squares evenly with 1 tbs cinnamon
sugar, reserving remaining. Stack pastry sugar, reserving remaining. Stack pastry
squares directly on top of one another, squares directly on top of one another,
then use a lightly floured rolling pin to then use a lightly floured rolling pin to
roll out to a 40cm square. roll out to a 40cm square.
Line prepared dish with pastry, allowing Line prepared dish with pastry, allowing
excess to overhang. Fold over pastry excess to overhang. Fold over pastry
edges to create a thicker crust, then use edges to create a thicker crust, then use
your thumb and forefinger to roughly your thumb and forefinger to roughly
crimp. Lightly prick the base of pastry crimp. Lightly prick the base of pastry
case with a fork and sprinkle all over case with a fork and sprinkle all over
with remaining cinnamon sugar. Line with with remaining cinnamon sugar. Line with
baking paper and fill with pastry baking paper and fill with pastry
weights right up to sides. Freeze for weights right up to sides. Freeze for
15 minutes or until firm, then bake 15 minutes or until firm, then bake
for 30 minutes or until edges are light for 30 minutes or until edges are light
golden. Remove weights and paper, golden. Remove weights and paper,
and bake for a further 15 minutes or until and bake for a further 15 minutes or until
the base is dry to the touch. (If the base the base is dry to the touch. (If the base
has puffed up, use the back of a spoon has puffed up, use the back of a spoon
to lightly press pastry down). Set aside.to lightly press pastry down). Set aside.
Reduce oven temperature to 180°C.Reduce oven temperature to 180°C.
Meanwhile, to make filling, place milk, Meanwhile, to make filling, place milk,
cream, vanilla pod and seeds, and lemon cream, vanilla pod and seeds, and lemon
zest in a saucepan over medium heat. zest in a saucepan over medium heat.
Bring to a simmer, then remove from heat Bring to a simmer, then remove from heat
and set aside for 10 minutes to infuse. and set aside for 10 minutes to infuse.
Strain through a fine sieve, discarding Strain through a fine sieve, discarding
solids. Wipe saucepan clean, then add solids. Wipe saucepan clean, then add
the flour to pan. Gradually whisk in the the flour to pan. Gradually whisk in the
milk mixture to combine, then place over milk mixture to combine, then place over
medium heat and cook, whisking, for medium heat and cook, whisking, for
4-5 minutes or until thickened. Remove 4-5 minutes or until thickened. Remove
from heat and set aside.from heat and set aside.
Place 200g honey, remaining 200g Place 200g honey, remaining 200g
sugar and 1 tbs water in a saucepan over sugar and 1 tbs water in a saucepan over
medium heat. Cook, stirring, until sugar medium heat. Cook, stirring, until sugar
dissolves. Increase heat to high and dissolves. Increase heat to high and
bring to the boil. Cook, swirling the pan bring to the boil. Cook, swirling the pan
occasionally, for 4-5 minutes or until dark occasionally, for 4-5 minutes or until dark
golden and it reaches 110°C on a sugar golden and it reaches 110°C on a sugar
thermometer. Whisking constantly, thermometer. Whisking constantly,
gradually add the syrup to the milk gradually add the syrup to the milk
mixture until combined, then add the egg mixture until combined, then add the egg
yolks and whisk to combine. Carefully yolks and whisk to combine. Carefully
pour into the pastry case. Place on a pour into the pastry case. Place on a
baking tray and bake for 25-30 minutes or baking tray and bake for 25-30 minutes or
until bubbles form on the surface and the until bubbles form on the surface and the
filling has a slight wobble.filling has a slight wobble.
Using a kitchen blowtorch, caramelise Using a kitchen blowtorch, caramelise
the tart surface, then set aside to cool the tart surface, then set aside to cool
for 30 minutes. for 30 minutes.
To make sticky cinnamon honey, place To make sticky cinnamon honey, place
remaining 100g honey and 1 tsp cinnamon remaining 100g honey and 1 tsp cinnamon
in a saucepan over medium heat. Bring in a saucepan over medium heat. Bring
to the boil, then transfer to a heatproof to the boil, then transfer to a heatproof
serving dish and serve with the tart.serving dish and serve with the tart.
HONEYCOMB COOKIE BARSHONEYCOMB COOKIE BARS
SERVES 8SERVES 8
Americans are all about the cookie bar. I’ve Americans are all about the cookie bar. I’ve
taken this up a level by adding honeycomb. taken this up a level by adding honeycomb.
You will need a sugar thermometer.You will need a sugar thermometer.
100g unsalted butter100g unsalted butter
2 tbs caster sugar2 tbs caster sugar
75g brown sugar75g brown sugar
1111 // 33 cups (200g) plain flour cups (200g) plain flour
(^11) // 33 cup (40g) malted milk powder cup (40g) malted milk powder
(from supermarkets) (from supermarkets)
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“COSY UP TO A SWEET TREAT SPIKED
WWITH STICKY, GOLDEN HONEY. INSPIRED ITH STICKY, GOLDEN HONEY. INSPIRED
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ARE FROMARE FROM AROUND THE W AROUND THE WORLD AND ORLD AND
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DELICIOUS DELICIOUS AROMAS AROMAS OF ROASTED OF ROASTED
HONEY AND BUTTERY PASTRY.”HONEY AND BUTTERY PASTRY.”
A MA
114 delicious.com.au
WICKED.WICKED.