Ingredients
| FOR THE CRUST | |
| 1 cup plain flour | |
| 2 tablespoons fine breadcrumbs or instant polenta | |
| 2 tablespoons icing sugar | |
| 2 tablespoons caster sugar | |
| 6 tablespoons unsalted butter, chilled and diced | |
| 1 large egg, whisked | |
| FOR THE FILLING | |
| 1 cup golden syrup | |
| 2 tablespoons flour | |
| ¼ teaspoon flaky sea salt | |
| 1 cup buttermilk | |
| 3 eggs |
Here at the restaurant we turn our spent sourdough into breadcrumbs which add a great flavour and texture to the pie crust, but polenta or wholegrain breadcrumbs are a great alternative. A food processor makes this recipe really nice and easy but this can all be done by hand with a little patience.
Instructions
| 1. | To make the crust, blend the flour, breadcrumbs, sugars and a little pinch of salt in a food processor. |
| 2. | Add the chilled butter and pulse together until you get a sandy texture (you can do this in a bowl by hand by rubbing the mixture together through your fingers, but you risk melting the butter which can make the pastry hard to handle and a bit flakier than you want it). |
| 3. | Add the egg and pulse until just mixed. |
| 4. | Dump the mixture onto your bench and finish combining by hand – you want the mixture to just hold together if you squeeze a small portion in your hand. |
| 5. | Roll the dough into a ball, pat into a disc and chill for at least 30 minutes before rolling. |
| 6. | Preheat the oven to 160°C. |
| 7. | Roll the pastry out between 2 pieces of baking paper, rolling as thin as you can, about 3-4mm. |
| 8. | Carefully press the pastry into a lightly greased tart tin, trim the edges and chill for 15 minutes. |
| 9. | Line with baking paper and fill with baking beads or raw rice and bake blind for 15 minutes. |
| 10. | Then remove the beads or rice and baking paper and bake for a further 10-15 minutes – you’re looking for a light golden brown at this stage. Cool in the tin. |
| 11. | For the filling, use either a stick blender or a whisk to combine all the ingredients, mixing well. |
| 12. | Once mixed, let the bubbles settle before baking, as too many bubbles can lead to a less-glossy tart and uneven cooking. |
| 13. | Reduce the oven temperature to 150°C. |
| 14. | Keep the tart in the tin and pop it onto a flat tray (this just makes it easier to transport/rotate later). |
| 15. | Load the tart shell into the oven on the tray and slowly pour the filling in until you have about 5mm left of the crust visible (pouring the mix in while the tray is already in the oven prevents any risk of spillage). |
| 16. | Bake for 20 minutes, then rotate the tart and bake for another 20 minutes until the filling has a gentle wobble to it. |
| 17. | Remove from the oven and cool in the tin before serving. |
Recipes Asher Boote, Ash Hughes / Photography Amber-Jayne Bain
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