Prep 1 hr 30 mins
Cook 44 mins
Found this at Australian Gourmet Traveller online. This was sort of a "two part" recipe so I split it up - tartlets as one recipe and the ice cream as the other. Here is the ice cream recipe: Blackberry and Honey Ice-Cream. "Recipe by Jonathan Kemble, Star of Greece restaurant (edited by Adelaide Lucas)" Prep time includes chill time for pastry dough.
- 180 g goats curds
- 100 ml pouring cream
- 2 eggs
- 55 g caster sugar
- 1 lemon, finely grated rind and juice only
- icing sugar (For dusting)
- 75 g caster sugar
- 300 g plain flour
- 150 g unsalted butter, coarsely chopped
- 125 ml pouring cream
- 1 egg yolk, whisked
- For pastry, combine sugar and flour in a bowl and, using fingertips, rub in butter until mixture resembles coarse breadcrumbs.
- Add cream and mix until combined.
- Turn out onto a lightly floured work surface and knead until smooth.
- Form into a disc, wrap in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 180°C.
- Lightly grease eight 9cm-diameter loose bottomed tart tins.
- Cut pastry into eight pieces and, working with a piece at a time, keeping remaining pieces in the refrigerator, roll out pastry onto a lightly floured work surface to 5mm-thick.
- Line a prepared tart tin with pastry, prick base with a fork and return to fridge.
- Repeat with remaining pastry.
- Place pastry-lined tart tins on an oven tray, line with baking paper, weight with pastry weights or rice and bake blind for 15 minutes or until lightly golden.
- Remove paper and bake for another 10 minutes or until pastry is golden and dry.
- Brush with egg yolk and cook for another minute.
- Reduce oven temperature to 160°C.
- Combine goat’s curd, cream, eggs, sugar and lemon rind and juice in a jug, then pour into prepared tartlet shells.
- Bake for 18 minutes or until set.
- Serve tarts at room temperature, dusted with icing sugar and blackberry and honey ice-cream to the side.