WHITE HOT
“JUST A LITTLE SALT AMPLIFIES THE FLAVOUR OF THE WHITE CHOCOLATE AND PECANS IN THIS CRUMBLY SHORTBREAD.”
WHITE CHOCOLATE CUSTARD TART WITH NUTMEG PASTRY
“WHITE CHOCOLATE IS A WONDERFUL INGREDIENT WITH SO MUCH VERSATILITY. I LOVE ALL THE WAYS IT ADDS SWEETNESS AND SOPHISTICATION TO DESSERTS, WHETHER MELTED INTO RICH CUSTARD, FOLDED INTO PASTRY OR STIRRED INTO AN IRRESISTIBLE CARAMEL.”
SERVES 8-10
This pastry is soft and delicate – I like to make the pastry the day before while the custard thickens overnight in the fridge. The texture of this tart is very silky, so it’s worth taking the time.
Begin this recipe 1 day ahead.
100g cold unsalted butter, chopped
100g pure icing sugar, sifted
11/2 cups (225g) plain flour
1/2 tsp baking powder
2 tsp freshly grated nutmeg, plus extra to serve
1 egg, lightly beaten
WHITE CHOCOLATE CUSTARD
10 egg yolks
2 tbs cornflour
1/3 cup (75g) caster sugar
600ml thickened cream
190g white chocolate, finely chopped
For the custard, whisk egg yolks, cornflour and sugar in a large bowl until smooth. Place cream and chocolate in a saucepan over medium-low heat, stirring to melt the chocolate. As soon as cream mixture starts to bubble, pour into egg mixture, whisking constantly but gently until combined. Strain through a fine sieve into a
