Beetroot and Kale Risotto with Feta Cheese
By Cooking with Kale author Rena Patten.
"This lovely nutty tart uses a quality pastry that is almost like shortbread. I actually press it into the tin if it's too hard to work, rather than try to roll it." ~ Matthew Evans.
1 quantity Sweet Shortcrust Pastry:
160g butter, softened slightly
120g icing (confectioners') sugar, sifted
1 tsp vanilla extract
250g plain flour, sifted
2 free-range egg yolks
250g walnut halves
100g brown sugar
100g almond meal (ground almonds)
3 Tbs whisky
2 free-range egg whites
1 whole free-range egg
100g dark chocolate, melted with 75g butter
Whipped cream, to serve
Preheat the oven to 180°C.
Sweet Shortcrust Pastry:
In a food processor, blend the butter with the sugar and vanilla until dissolved. Pulse in the flour until the mixture is crumbly, then pulse in the yolks.
Tip the mixture onto the bench and knead just until it makes a dough. Refrigerate for 30 minutes. When you need to roll it, roll between two sheets of plastic wrap (it will be quite sticky).
Line a 26 cm (101/4 in) flan tin or similar with the shortcrust pastry and blind-bake. You want to use a tin that will allow you to easily remove the tart when cooked, so a flan tin with a removable base is best.
Once blind-baked, keep the oven at 180°C.
While the pastry cooks, prepare the filling. In a food processor, grind 100 g (3½ oz/1 cup) of the walnuts until fine. Pour into a bowl, then stir in the sugar and almond meal until evenly distributed. Fold through the whisky and eggs, stirring well, then fold through the chocolate and butter.
Pour into the pastry case and dot with the remaining walnuts. Bake for 10–15 minutes, or until just set. Allow to cool before removing from the tin. Serve at room temperature with a drool of lightly whipped cream.
Photo Credits: Alan Benson.