Local flavours combine with traditional Easter treats to create this hot cross bun milk tart. Your guests will be so impressed, the egg hunt will no longer be the highlight of the day!
MAKES 1 // COOKING TIME 1 hour 35 min, plus cooling time
INGREDIENTS
For the pastry
500 g flour
250 g butter, cubed
100 g icing sugar
50 g mixed candied peel
Zest of 1 orange
1 tbsp cinnamon
1 tbsp mixed spice
2 extra-large eggs, beaten
For the filling
2 cups milk
2 extra-large eggs, separated
100 g sugar
40 g cornflour
30 g flour
¼ tsp salt
2 tbsp butter
1 vanilla pod, seeds only
1 tbsp cinnamon
1 tbsp icing sugar
METHOD
For the pastry
1. Place the flour, butter and icing sugar in a food processor and blend until the mixture resembles fine breadcrumbs.
2. Add the mixed peel, orange zest and spices and pulse a few times. Add the eggs and 1 tbsp cold water and pulse until the mixture comes together slightly.
3. Tip out the mixture on to a lightly floured work surface and press it together. Wrap in cling film and chill in the fridge for at least 30 minutes.
4. Preheat oven to 180°C and grease a 28 cm tart tin.
5. Roll out the pastry to 3 mm thick and line the tart tin. Prick the base with a fork, then place baking paper over the pastry, fill with baking beans and blind-bake for 10 minutes.
6. Remove the beans and baking paper and bake for a further 10 minutes until golden brown and cooked through. Remove from the oven and set aside to cool.
For the filling
1. Place the milk in a small pot over medium heat. Scald (heat to just below boiling), but do not let it boil.
2. Beat together the egg yolks and sugar until pale and creamy. Add the cornflour, flour and salt and mix well.
3. Start adding a little hot milk at a time, whisking until it is all incorporated. Pour all of the mixture back into the pot and bring to the boil. Whisk until the custard has thickened.
4. Remove from the heat and add butter and vanilla seeds.
5. Whisk egg whites separately until soft peaks form, then fold into the custard.
6. Pour the custard into the base and smooth with a knife.
7. Bake at 180°C for 30 minutes, or until the centre is firm and the top is golden brown.
8. Allow to cool for a few hours before dusting with cinnamon and icing sugar.
Recipe & styling: Diane Heierli
Photography: Christoph Heierli
