The Afghan flavours of Adelaide restaurant Parwana helped inspire Rachel Southwood to create this tart incorporating pistachios and rosewater, which won the recipe category of the SA Writers’ Centre’s recent Australian Food Writing Competition. You’ll find more recipes on Rachel’s The Little Cookbook blog.
Ingredients
The Pastry
Simply add 15 grams of ground pistachios to my pastry here. You will need a tart tin/spring form cake tin about 6 inches in size to utilise the ingredients best.
Lime filling (adapted from a Jamie Oliver recipe)
4 egg yolks
395ml condensed milk
6 tablespoon fresh lime juice (3 to 5 limes)
Cream topping
It’s best to do this by taste, as you can put as much or as little cream as you want on top.
300ml cream (35-40% fat)
1 teaspoon rosewater
1 tablespoon icing sugar
Method
Make pastry as per instructions and roll out to a thin round shape; you want it less than half a centimetre thick. Place the round into a round tart dish – preferably with removable base. I actually did this in a 6-inch cake tin that was spring-form – I had excess pastry, which was excellent.
Stay informed, daily
Place the tart dish/cake tin/whatever in the freezer for 20 minutes while you pre-heat the oven to 175C. Meanwhile, whisk the eggs roughly, then slowly add the condensed milk, all the while whisking away. Continue whisking whilst you add the lime juice. Set aside.
Line the tart base with pie weights (I do dried lentils in a baking paper bag) and bake for 10/15 minutes. You really have to watch this, as you want the base to be solid to touch but not too coloured, and definitely not browned/golden. Remove the pie crust from the oven and let cool for 10 minutes. Then pour the lime filling into the pie and bake for a further 15 minutes until set.
Allow to cool in the tin for 5 minutes and a further 30/40 minutes on a wire rack. Refrigerate for at least 3 hours, preferably 6/10 hours.
Whip up the cream, with the icing sugar and rosewater, and serve dolloped on top of the cooled tart. Finish with a sprinkling of chopped pistachios and lime peel.
Want to see more stories from InDaily SA in your Google search results?
- Click here to set InDaily SA as a preferred source.
- Tick the box next to "InDaily SA". That's it.
