spoon

 

New Zealand

Richard Hingston

 

Richard Hingston

Executive Pastry Chef
Crowne Plaza Christchurch
Cnr Kilmore and Durham Streets
Christchurch
New Zealand

www.crowneplaza.co.nz

Walnut Tart with Gingernut Ice Cream

10 - 10cm x 2cm incl flan rings

Sweet Pastry

300gms

Filling

500gm golden delicious OR Granny Smiths (peeled and cored)
200gm feijoa (peeled)
sugar, cinnamon, walnut oil, butter
100gm walnuts (broken up)

Custard

100gm sugar
100gm butter
50gm maple syrup
50gm golden syrup
3 eggs

Topping

250gm soft flour
125gm sugar
5gm baking powder
350gm butter
200gm rough chopped walnuts

Gingernut ice cream from Kapiti

Sauce - Apple and blackcurrant syrup and anglaise

Method

Line the moulds with the sweet pastry and rest.

Filling

Slice the apples into wedges into wedges and slice the feijoas.

Cook in a pan with the walnut oil, sugar, cinnamon and butter until al dente, then cool.

Custard

Boil brown sugar, butter, maple and golden syrup, then whisk eggs and add to mix.

Pour onto apples and bake at 180ÂșC. When nearly set put topping on.

Topping

Sift soft flour, sugar, baking powder and walnuts, then pour in the melted butter to make a crumble, then place on top of tart.

Continue to bake until golden, then dust lightly with icing sugar.

Place tart in centre of plate with the sauces around the outside and gingernut ice cream in the middle.