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sweets guaranteed to impress. sweets guaranteed to impress.with baking paper. Place flour, 150g butter, with baking paper. Place flour, 150g butter,
sugar, coconut, ginger and vanilla in sugar, coconut, ginger and vanilla in
a bowl and stir to combine. Press into the a bowl and stir to combine. Press into the
base of prepared pan. Bake for 25 minutes base of prepared pan. Bake for 25 minutes
or until golden. Set aside to cool.or until golden. Set aside to cool.
Place condensed milk, golden syrup Place condensed milk, golden syrup
and remaining 120g butter in a saucepan and remaining 120g butter in a saucepan
over medium-low heat and stir until over medium-low heat and stir until
smooth. Pour over base and bake for smooth. Pour over base and bake for
30-35 minutes or until dark golden. 30-35 minutes or until dark golden.
Set aside to cool completely. Set aside to cool completely.
Place chocolate and oil in a bowl set Place chocolate and oil in a bowl set
over a saucepan of gently simmering over a saucepan of gently simmering
water (don’t let the bowl touch the water). water (don’t let the bowl touch the water).
Allow to stand for 5 minutes, then stir Allow to stand for 5 minutes, then stir
until melted and smooth. Cool slightly, until melted and smooth. Cool slightly,
then pour over caramel. Chill for 2 hours then pour over caramel. Chill for 2 hours
or until set. Remove from fridge and cut or until set. Remove from fridge and cut
into slices to serve. into slices to serve.
BLUEBERRY, ORANGE BLUEBERRY, ORANGE
& GIN-SPIKED GALETTE& GIN-SPIKED GALETTE
SERVES 8SERVES 8
1 quantity ultimate sweet tart pastry 1 quantity ultimate sweet tart pastry
(recipe follows)(recipe follows)
2211 // 22 cups (375g) blueberries cups (375g) blueberries
1 cup (220g) caster sugar1 cup (220g) caster sugar
Finely grated zest of 1 orange, Finely grated zest of 1 orange,
plus juice of 2 oranges plus juice of 2 oranges
(^11) // 22 cup (125ml) gin cup (125ml) gin
2 tbs cornflour 2 tbs cornflour
(^11) // 22 cup (75g) hazelnuts, crushed cup (75g) hazelnuts, crushed
1 egg, lightly beaten1 egg, lightly beaten
1 tbs demerara sugar 1 tbs demerara sugar
Double cream, to serveDouble cream, to serve
Grease a baking tray and line with baking Grease a baking tray and line with baking
paper. Roll out pastry on a lightly floured paper. Roll out pastry on a lightly floured
work surface to form a 3mm-thick, 35cm work surface to form a 3mm-thick, 35cm
round. Transfer to prepared tray. Set aside.round. Transfer to prepared tray. Set aside.
Place 1Place 1^22 // 33 cups (250g) blueberries, caster cups (250g) blueberries, caster
sugar, orange zest and juice, and 2 tbs gin sugar, orange zest and juice, and 2 tbs gin
in a saucepan over medium heat. Cook, in a saucepan over medium heat. Cook,
stirring occasionally, for 10 minutes or until stirring occasionally, for 10 minutes or until
blueberries have broken down. Remove blueberries have broken down. Remove
(^11) // 33 cup (80ml) liquid and place in a small cup (80ml) liquid and place in a small
bowl. Add cornflour and stir until smooth. bowl. Add cornflour and stir until smooth.
Add mixture to saucepan and cook for Add mixture to saucepan and cook for
2-3 minutes or until thickened slightly. 2-3 minutes or until thickened slightly.
Remove from heat and set aside to cool. Remove from heat and set aside to cool.
When at room temperature, fold through When at room temperature, fold through
remaining 125g blueberries and 85ml gin. remaining 125g blueberries and 85ml gin.
Preheat oven to 220°C. Scatter Preheat oven to 220°C. Scatter
hazelnuts over pastry, leaving a 12cm hazelnuts over pastry, leaving a 12cm
border. Spoon blueberry mixture over border. Spoon blueberry mixture over
nuts. Fold over pastry edges to create nuts. Fold over pastry edges to create
a 6cm border, then fold over border to a 6cm border, then fold over border to
partially enclose filling. Brush pastry with partially enclose filling. Brush pastry with
egg, then sprinkle with demerara sugar.egg, then sprinkle with demerara sugar.
Bake for 25 minutes, then reduce oven Bake for 25 minutes, then reduce oven
to 180°C and bake for a further 20 minutes to 180°C and bake for a further 20 minutes
or until pastry is golden. Cut into pieces or until pastry is golden. Cut into pieces
and serve with cream.and serve with cream.
ULTIMATE SWEET TART PASTRYULTIMATE SWEET TART PASTRY
MAKES 500GMAKES 500G
Pastry will keep in the fridge, enclosed Pastry will keep in the fridge, enclosed
in plastic wrap, for up to 4 days. in plastic wrap, for up to 4 days.
2 tsp organic apple cider vinegar2 tsp organic apple cider vinegar
1122 // 33 cups (250g) plain flour, cups (250g) plain flour,
plus extra to dustplus extra to dust
(^11) // 44 cup (55g) caster sugar cup (55g) caster sugar
(^11) // 22 vanilla bean, split, seeds scraped vanilla bean, split, seeds scraped
125g cold unsalted butter, chopped125g cold unsalted butter, chopped
2 tbs sour cream2 tbs sour cream
Combine vinegar and Combine vinegar and^11 // 44 cup (60ml) iced cup (60ml) iced
water in a jug. Place flour in a large bowl water in a jug. Place flour in a large bowl
with sugar, vanilla seeds and a pinch of with sugar, vanilla seeds and a pinch of
salt flakes. Add butter and toss to coat, salt flakes. Add butter and toss to coat,
then rub into flour mixture, leaving some then rub into flour mixture, leaving some
larger pieces (this will make the pastry larger pieces (this will make the pastry
nice and flaky). Stir in sour cream, then nice and flaky). Stir in sour cream, then
gradually add vinegar mixture, bringing gradually add vinegar mixture, bringing
the dough together with your hands the dough together with your hands
(don’t add extra water – the dough will (don’t add extra water – the dough will
be quite shaggy, but will come together be quite shaggy, but will come together
once chilled). Turn out onto a lightly once chilled). Turn out onto a lightly
floured work surface and gently knead. floured work surface and gently knead.
Enclose in plastic wrap and chill for Enclose in plastic wrap and chill for
at least 2 hours before using. at least 2 hours before using.
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EXTRACT.EXTRACT.