I think due to the Commonwealth connection, pastries, pies and tarts are very prominent foods in Australia. I made these blueberry and white chocolate tarts and I think they turned out pretty good! Find the recipe here or here:
Ingredients
- 1 1/2 sheets frozen shortcrust pastry thawed
- 150 g white chocolate chips
- 1/3 cup cream
- 250 g fresh blueberries
- powdered sugar for dusting
Method
- Preheat oven to 180 °C or 160 °C fan. Spray a 12-hole cupcake tray with oil.
- Cut 12 x 7cm circles from pastry. Ease into prepared pan. Chill for 30 mins.
- Cut 12 x 8cm circles from non-stick baking paper. To blind bake pastry cases (bake them into the correct shape), line with baking paper circles and fill with dried beans or rice. Bake for 10 mins. Remove paper and beans and bake papers for another 5 mins until golden. Cool.
- Meanwhile, place chocolate and cream in a medium heatproof bowl. Place over saucepan of simmering water. Ensure the base of bowl does not touch water. Stir for 3-4 mins until chocolate has melted and mixture is smooth. Spoon mixture into tart cases. Refrigerate for 1 hr until firm.
- Top with blueberries, dust with icing sugar.
No comments:
Post a Comment