serves
6
prep
20 minutes
cook
40 minutes
difficulty
Easy
serves
6
people
preparation
20
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- 500 g Elgaar marscapone
- 100 mg Tas-saff saffron, steeped in boilng water for at least 1 hour
- 160 g caster sugar
- 1 tbsp leatherwood honey, warmed
- 4 eggs
- 50 ml whiskey
Shortcrust pastry
- 190 g plain flour
- 1 tbsp caster sugar
- 90 g cold, unsalted butter, cut into 1 cm cubes
- 1 egg yolk
- 2 tbsp cold water
Chilling time 2 hours
Instructions
To make the pastry, place the flour, sugar and butter in a food processor and pulse until the mixture resembles breadcrumbs. Add the egg yolk and water and pulse until just combined. Cover in plastic wrap and refrigerate for 1 hour.
Meanwhile, place the mascarpone, saffron water, sugar, honey, eggs and whisky in a bowl and whisk until smooth. Refrigerate until ready to use.
Roll out the pastry on a lightly floured work surface until about 4 mm-thick. Line the base and sides of a well-greased 23 cm tart tin with removeable base. Trim the edges, then refrigerate for a further 30 minutes.
Preheat the oven to 180°C.
Line the tart shell with baking paper and fill with baking beads, raw rice or dried beans. Bake for 15 minutes or until light golden, then remove the weights and paper. Return the pastry shell to the oven and cook for a further 10 minutes to dry it out a little. Carefully pour the filling into the tart shell and bake for 20 minutes or until golden and just set. Remove from the oven and stand until cool before serving.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
