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Recipe: Janet’s French-inspired Custard Tart

A quick and easy dessert to showcase Liebich Drunken Fruit or any seasonal fruit such as apricots or peaches in summer.custard tart fruit 2

 

Degree of difficulty: easy

Preparation time: 60 minutes

Cooking time: 30 minutes

Ingredients

For the pastry

  • 140g butter
  • 100g caster sugar
  • 250g plain flour
  • 25g ground almonds
  • 1 egg, beaten

For the filling

  • 1 jar Liebich Drunken Fruits (or dried apricots pre-soaked in Semillon at least 24 hours)
  • 175mL (1 small glass) Liebich Fortified Semillon (or any sweet fortified wine)
  • 100g caster sugar, plus 4 tablespoons extra for toffee topping
  • 1 vanilla pod, split and seeds scraped
  • 300mL cream
  • 4 eggs

Method

  1. For the pastry, beat the butter and sugar together until pale, mix in flour and almonds then stir in the egg until the pastry just comes together. Shape into a ball, wrap in cling film and chill for at least 30 minutes. While the pastry is chilling, drain 1 jar Liebich Drunken Fruits.
  2. In a saucepan bring the vanilla and cream to the boil. Turn off the heat and leave the cream to infuse.
  3. Heat oven to 220⁰C/fan 200⁰C/gas 7. Roll the pastry to fit a 23cm fluted tart tin and leave it to chill in the freezer for 10 mins. Line the tart case with foil or greaseproof paper and fill the tart with blind baking beans. Bake the tart for 20 minutes until the edges become biscuity, then remove the beans and foil or greaseproof paper and cook for a few more minutes until the base starts to brown. Remove the tart from the oven and lower the heat to 160⁰C/fan 140⁰C/gas 3.
  4. While the tart case is cooking, whisk the eggs in a large bowl. Strain the vanilla cream over the eggs and whisk again, then mix the drained liquid from the fruit jar in with the vanilla cream and the eggs to make custard. Pull the fruit apart and press them sticky side down into the tart case. Pour the custard over the apricots and bake for about 20-30 minutes until the filling is just set. Remove the tart from the oven and leave to cool.
  5. Just before serving, scatter the remaining sugar over the tart and blast with a blowtorch to caramelise it, leave it to harden for a minute and cut into slices and serve.

As there are so many lovely flavours in the tart already it needs no accompaniment except a glass of Liebich fortified of course!

 

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Barossa Gourmet Weekend 2014: Just Desserts & Fortified

Sunday 17th August 2014

We were excited to be hosting this intimate indulgent treat as part of Barossa Gourmet Weekend. A sell-out crowd were taken behind the scenes of the world of fortified wine covering the grape varieties, barrel ageing, food matching and most importantly the sensory experience.

Guests enjoyed an afternoon master class hosted by Ron Liebich and his daughter Briony.

The Tasting

A series of Grenache-based tawnys of different ages were compared to show how varietal flavours and woody flavours integrate and develop into complex liqueur wines. We tasted Ruby Grenache (1 year old), Classic Old Barossa (10 years), 20th Anniversary Tawny (20 years).

Matching Fortified with Desserts

Briony works as a Sensory Analyst and provided insights into basic taste interactions and why we love sweet flavours. The desserts were prepared by local chef Kate Harbison using as many local ingredients as possible. The desserts inspired by French cuisine as Ron and Janet had the privilege of visiting France this year.

Here are the wines and desserts served as complementary pairings:

Pairing #1

Classic Muscat  – Apricot Frangipane Tart with Jersey cream

Pairing #2

Classic Frontignac – Wine-spiced poached pear with cinnamon quince glaze

Pairing #3

Classic Semillon – Crème brulee cheesecake with vanilla-infused orange slice

Pairing #4

Grand Tawny – Choux puffs and port-soaked prune creme anglaise with dark chocolate sauce

Thanks to everyone who attended and assisted with this true sweet indulgence!

BG14 event 4a S Facebook (10) pear dish S BG14 event 3a S Facebook (23) apricot dish S