THE GROUNDS ’ MACADAMIA & MANGO TART
Paul McGrath is the Group Executive Chef at The Grounds of Alexandria in Sydney . Here , he shares a dessert recipe that tastes as good as it looks !
What you ’ ll need :
250g plain flour 325 caster sugar 7 eggs ( 3 whole , 4 yolks ) 195g butter 500ml full cream milk 100g macadamias ( 100g crushed , 20g grated )
60g corn flour 100g macadamia meal 60g almond meal 1L full cream 2 tablespoons vanilla paste 2 mangoes , sliced into pieces
How to make it :
To make the shortbread :
1 . Using fingertips , rub flour and 100g butter together in a bowl until the consistency resembles coarse breadcrumbs . 2 . Pour in 125g caster sugar and mix slightly to combine . 3 . Add 1 egg and work in to create a smooth dough 4 . Roll the dough into a bowl , wrap in cling film and chill for minimum 1 hour ( or up to 2 days ).
To make the macadamia crème patisserie :
5 . Combine 4 egg yolks and 50g sugar in a bowl and whisk together using a balloon whisk for 1-2 minutes until the mixture turns pale . 6 . Tip in the cornflour and mix well . 7 . Combine milk and crushed macadamias in a saucepan and bring to the boil . 8 . Pass the boiling milk and pour over the mixture in the bowl , whisking continuously until everything is smooth .
9 . Pour the custard into the pan , place over a medium heat and simmer for 2 minutes , stirring continuously until thickened . 10 . Remove the pan from the heat and stir in 20g butter . 11 . Pour the custard into a clean bowl and cover the surface with cling film to stop a skin forming . Leave to cool , then put in the fridge until completely cold . The custard will keep in the fridge for up to 2 days .
To make the macadamia frangipane :
12 . In a food mixer , combine macadamia meal , almond meal , 100g caster sugar , 2 eggs and 75g butter and mix until well combined . The frangipane will keep in fridge for up to 4 days .
To make chantilly cream : 13 . Combine cream , 150g caster sugar and vanilla paste in a bowl and whip until billowy .
To assemble :
14 . On a floured surface , roll out the chilled pastry to the thickness of a 3mm , use to line a 25cm loose-bottomed tart tin . Trim the pastry with a small knife but leave a lip hanging over the edge . Chill the tart case for at least one hour . If you have room to put it in the freezer , this would be ideal .
15 . Put a baking tray in the oven and preheat the oven to
180 º C . 16 . Blind bake the tart for 15 minutes using weight . 17 . When the pastry turns golden on the edge , remove the weights and egg wash the inside . 18 . When the pastry is evenly coloured , allow them to cool . 19 . Using a spatula , stir the crème pâtissière until smooth , then spread three quarters of it over the base of the tart case .
20 . Spoon the frangipane into a piping bag fitted with a 1cm nozzle . If you don ’ t have a piping bag , spoon the mixture into a tough plastic bag , squeeze it into the end , then cut off the tip . Pipe lines of frangipane evenly over the custard . Don ’ t worry about the gaps , as the frangipane will spread while cooking . Bake for another seven minutes .
21 . Spread chantilly evenly over frangipane , and garnish with fresh mango slices and grated macadamias .
This recipe is sourced from The Grounds of Alexandria ( http :// thegrounds . com . au ).
OH ! MAGAZINE ( FEBRUARY 2017 ) 17