Ambrosia Adventures in Cooking

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Silky Orange & Lemon Tart

Filling

600 ml orange juice juice of 2 lemons	Boil the orange and lemon juice together until reduced to 170 ml. Remove from heat and allow to cool. Zest from one lemon Zest from one orange
180 g Castor sugar 6 beaten egg yolks	Beat the lemon and orange zest with the sugar and egg yolks. 150 ml whipping cream Add the cream and also the cool juice.

Pastry

Oven at
212 degrees F /
100 degrees C

Roll out the pastry as thin as can be sustainable.

Roll into a 30 cm disc, large enough to cover a 10-inch non-stick, shallow pie dish.

Press the dough into dish leaving excess over the edges.

Blind bake for 12-15 minutes at 180 Celsius. [380 F]

Remove from oven, take out beans and paper and return to oven for 5 minutes.

Remove from oven and trim edges.

Reduce heat to 100 C. [212 F]

Slowly pour the filling into prepared crust as close to the top as possible

Bake for 35 minutes

The filling should be soft. Turn off the oven and leaving the tart in the oven to cool until set.

Cool completely until lightly set then chill.

2 tbl icing sugar

Sift icing sugar over the top of the tart and caramelize with blowtorch.

Repeat process with more icing sugar.

Cut tart with sharp knife into portions. Serve with confit.

Garnish

1 large orange

1 lemon

Heat 200 ml of 1:1 stock syrup.

Slice the orange and lemon into 3 mm discs with peel on.

Drop the fruit slices into the boiling syrup.

Remove from heat and allow to cool.

Cognac Bachelors Jam

2 c fresh assorted berries

1 c sugar

1 cup Cognac or Brandy

Liquorice Sauce Flavored with Ricard

3 egg yolks

10 g Castor Sugar

Mix together in a bowl the egg yolks and the sugar.

20 g sugar

250 ml Milk

25 g Liquorice Extract or a liquorice stick broken into small pieces

50 ml soft whipped cream

25 ml Ricard or Pernod

Put the sugar, milk and liquorice in a pan.

Stir with a wooden spoon for a few seconds and bring to a boil.

Pour the boiling milk onto the egg yolk and sugar mixture, whisking continuously.

Return the mixture to the pan and cook gently.

Stir with a wooden spoon until the temperature reaches 80 degrees or until it thickens enough to coat the back of a wooden spoon or when your finger leaves a trail when run through it.

Pour into a clean pan and cool quickly over crushed ice.

This will keep in the fridge for 48 hours covered with plastic wrap.

Fold the whipped cream and liquor into the above mixture just before serving.

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