Ingredients
You'll need to make:
1 Sour Cream Pastry
Custard
6 free range egg yolks
250ml thickened cream
35g parmesan finely grated
To season sea salt
To season freshly ground white pepper
Quandong Relish
60g fresh quandongs finely chopped
20g caster sugar
20g water
6ml Aged Red Wine Vinegar
You'll need to make:
1 Sour Cream Pastry
Custard
6 free range egg yolks
250ml thickened cream
35g parmesan finely grated
To season sea salt
To season freshly ground white pepper
Quandong Relish
60g fresh quandongs finely chopped
20g caster sugar
20g water
6ml Aged Red Wine Vinegar
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Methods
1
Make the sour cream pastry according to the instructions.
2
Roll out the pastry until it is 2.5mm thick, and cut out 20 X 10cm pastry circles. Gently push the pastry circles into a greased cup cake tin, then chill for a further 10 minutes before blind baking.
3
Pre-heat a fan forced oven to 220C.
4
To blind bake the tart shells, line each pastry case with baking paper then fill with blind baking weights. Place the tart shells into the pre-heated oven to bake for 10 to 15 minutes, or until light golden brown. Then remove the baking weights and bake for a further 4 to 5 minutes until the pastry is cooked through (note this timing may vary on the oven being used). Remove from the oven and reduce the oven temp down to 160C.
5
To prep the custard mixture, place the cream, egg yolks and parmesan into a mixing bowl and whisk until well combined, then season to taste with sea salt and ground white pepper. Set aside.
6
Fill each of the blind baked tarts shells with the custard mixture and return to the oven and cook for 15 to 17 minutes or until the custard has just set. Remove from the oven and set aside to cool.
7
Meanwhile to make the quandong relish, place the sugar and water into a small saucepan over high heat and bring to the boil, then remove from the heat and add the red wine vinegar and chopped quandongs, stir together well and set aside to cool, then serve with the tarts.
1
Make the sour cream pastry according to the instructions.
2
Roll out the pastry until it is 2.5mm thick, and cut out 20 X 10cm pastry circles. Gently push the pastry circles into a greased cup cake tin, then chill for a further 10 minutes before blind baking.
3
Pre-heat a fan forced oven to 220C.
4
To blind bake the tart shells, line each pastry case with baking paper then fill with blind baking weights. Place the tart shells into the pre-heated oven to bake for 10 to 15 minutes, or until light golden brown. Then remove the baking weights and bake for a further 4 to 5 minutes until the pastry is cooked through (note this timing may vary on the oven being used). Remove from the oven and reduce the oven temp down to 160C.
5
To prep the custard mixture, place the cream, egg yolks and parmesan into a mixing bowl and whisk until well combined, then season to taste with sea salt and ground white pepper. Set aside.
6
Fill each of the blind baked tarts shells with the custard mixture and return to the oven and cook for 15 to 17 minutes or until the custard has just set. Remove from the oven and set aside to cool.
7
Meanwhile to make the quandong relish, place the sugar and water into a small saucepan over high heat and bring to the boil, then remove from the heat and add the red wine vinegar and chopped quandongs, stir together well and set aside to cool, then serve with the tarts.
