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The Real Food Companion by Matthew Evans, Murdoch Books, R830 for the hardback at Exclusive Books
MACADAMIA AND HONEY TART Recipe on page 147
ROAST PORK WITH CRACKLING Recipe on page 147
COQ AU VIN Recipe on page 147
THE WORLD’S BEST CHEESE BISCUITS Recipe on page 148
Macadamia and honey tart
SERVES 12
This rich tart can be made with a sweet shortcrust pastry base, which is first blind-baked, but phyllo pastry adds a different dimension altogether. Cut it thinly to serve, unadorned.
• 12 sheets phyllo pastry
• 80g butter, melted, plus 150 g butter extra
• 40g sugar
• 40ml(2½ tbsp) honey
• 60ml(¼ cup) whipping cream
• 60ml(¼ cup) finely grated mandarin or orange zest
• 250g unsalted macadamia nuts
• 200g slivered almonds
Preheat the oven to 180ºC. Grease a 27cm round loose-based flan (tart) tin. Line the base and side of the tin with layers of phyllo pastry, brushing each layer with a little of the melted butter before adding the next.
