Macadamia Torte With Strawberries
Ingredients
PASTRY:
1 1/3 Cups Plain Flour
1/3 Cup CSR Caster Sugar
90g Butter
3 Egg Yolks
1 Tablespoon Brandy
4 Tablespoons ground roasted Macadamia Nuts
CREME PATISSERIE:
1 Egg, separated
1 Egg Yolk, extra
1/3 Cup CSR Caster Sugar
1 Tablespoon Flour
1 Tablespoon Cornflour
1 Cup Milk
2 Tablespoons Brandy
FRUIT AND GLAZE:
2 Punnets Strawberries or Other Berries
3 Tablespoons Strawberry Jam
1 Teaspoon Gelatine
1 Tablespoon Brandy
1 1/2 Cups Cream
Method
1 : Sift flour and add the ground nuts. Make a well in the centre and add the softened butter, CSR Caster Sugar, egg
yolks and brandy. Mix in lightly, gradually drawing in the flour, until well blended.
2 : Knead lightly, roll into a ball and refrigerate 30 mins before using.
3 : Divide pastry in three; roll each piece into a 20cm round, and place each on greased oven tray. Bake in a moderate
oven 10-12 mins until just golden brown at the edges. Loosen pastry immediately and remove from oven and cool on
a wire rack.
CREAM PATISSERIE:
1 : Place egg yolks, CSR Caster Sugar, flour, cornflour and 1/4 cup milk into a blender and blend on low speed until
smooth.
2 : Bring the remainder of the milk to boil, add to egg mixture and blend.
3 : Pour the mixture into the saucepan and stir over low heat until it boils. Remove from heat and cool.
4 : Whip the egg white stiffly and fold into the cooled mixture. Add the brandy.
To assemble the torte;
1 : Slice half the strawberries in halves and stir into the cream patisserie.
2 : Place a layer of pastry on to a serving plate. Spread half the strawberry filling to the pastry, add another layer of
pastry and then the remaining filling. Place remaining layer of pastry on top.
3 : Arrange the remaining strawberries on top leaving the border around the edge free.
4 : Combine the brandy, gelatine and jam, stir over low heat until gelatine has dissolved and mixture is smooth.
Refrigerate until mixture thickens. Brush the glaze over the top of the strawberries.
5 : Whip the cream and pipe or spread decoratively round the outside border.
Comments
Tip :Refrigerate for an hour to two before serving!