Food_Heaven_-_November_2019

60 baking heaven NOVEMBER WWW.FOODHEAVENMAG.COM

Avgolemono tart

SERVES 8

For the pastry

150g (5½oz) butter, at room

temperature

100g (3½oz) icing sugar

¼ vanilla pod, split lengthways,

seeds scraped

225g (8oz) plain flour

1 free-range egg

1 tsp whole milk

For the curd

4 free-range eggs

4 free-range egg yolks (reserve

whites for the meringue)

110g (4oz) caster sugar

185ml (6fl oz) lemon juice (approx.

3 lemons)

150g (5½oz) cold butter, diced

2 tbsp thick, Greek-style yoghurt

For the Italian meringue

4 free-range egg whites

230g (8oz) caster sugar

1 tsp ground mastic (see Tip)

For the pastry

1 Place the butter, sugar and vanilla

seeds in the bowl of a freestanding

electric mixer fitted with the paddle

attachment and beat to just combine

and form a paste. Scrape down

the side of the bowl, then add the

remaining ingredients and mix on low

speed to form a dough (take care not to

overwork the dough). Turn out onto a

lightly floured surface and form it into a

disc. Wrap in clingfilm and refrigerate for

at least 2 hours.

2 Preheat the oven to 200°C/Gas

Mark 6.

3 Roll the pastry out between two

sheets of baking paper to fit a greased

25cm (10in) fluted tar t tin with a

removable base. Press the pastry into

the tin and trim any excess.

4 Prick the base all over with a fork,

then freeze for 20 minutes.

5 Line the pastry with baking paper and

fill with baking weights or dried beans.

Place the tin on a baking tray and bake

for 10 minutes, or until slightly golden.

Remove the weights and paper. Return

to the oven for a further 10 minutes, or

until golden and dry.

For the curd

6 Place the eggs, yolks, sugar and juice in

a heatproof bowl and whisk until smooth.

7 Place the bowl over a saucepan of

simmering water (making sure the

bottom of the bowl doesn’t touch the

water) and continue to whisk, stirring

constantly, for 4-5 minutes, or until the

mixture thickens and the sugar has

dissolved. Remove from the heat and

gradually whisk in the butter until smooth.

Return the bowl to the pan of simmering

water and cook, whisking constantly, for

8-10 minutes, or until the mixture has

thickened and coats the back of a spoon.

8 Transfer the curd to a bowl, cover with

clingfilm and chill for at least 1 hour, or

until cold. Fold through the yoghurt, then

spoon into the prepared tart case and

refrigerate for 1 hour to set.

For the Italian meringue

9 Place the egg whites in the bowl of a

freestanding electric mixer fitted with the

whisk attachment. Combine the sugar

and 250ml (8½fl oz) water in a saucepan

over a medium-high heat and cook,

stirring constantly, for 3-4 minutes, or until

the sugar has dissolved. Cook, without

stirring, for a further 15-20 minutes, or

until the syrup reaches 118°C/245°F on a

cooking thermometer.

10 Begin to whisk the egg whites to

soft peaks as the sugar continues to

cook. Once the sugar reaches

121°C / 25 0 ° F, remove from the heat and

slowly pour a thin stream of hot syrup

over the egg whites, whisking

constantly. Whisk for 5 minutes, or until

a white, glossy meringue forms. Add the

mastic and whisk briefly to combine.

Spoon or pipe the meringue over the tart

and burn lightly with a blowtorch.

TIP

You can find mastic spice at gourmet

food shops and delis, as well as online.

BAKING^ TIP

FINAL TOUCHES

YOU'LL NEED A BLOWTORCH

TO BROWN THE TOP

OF THE MERINGUE