Liquorice Tart

Liquorice Tart

Recipe by: Molly Read

Tart Shell

Ingredients

3/4 cups sugar
210g butter
1 egg
3 cups flour
1 tsp baking powder
Milk if needed

Method

  1. Mix butter and sugar together
  2. Add eggs and mix
  3. Sift flour and baking powder
  4. Form a dough
  5. Role it out and place in tart tin
  6. Poke with a fork and bake for 8-15 min

Raspberry Filling

Ingredients

20g raspberry
2g mint
1 tbs sugar
1 tsp lemon juice

Method

  1. Cut raspberries and mint and place in a saucepan
  2. Add sugar and lemon juice
  3. Simmer until thick then leave to cool

Liquorice Syrup

Ingredients

20g liquorice candy pieces
1/2 cup water

Method

  1. Heat the water in a saucepan
  2. Cut the liquorice candy into tiny pieces
  3. Add the liquorice to the hot water and mix
  4. It should start to thicken
  5. Add more water if too thick
  6. Leave to cool

Liquorice and White Chocolate Ganache

Ingredients

100ml cream
200g white chocolate
1/4 Liquorice syrup

Method

  1. Create a double boiler with water in a saucepan and heat proof bowl
  2. Put chocolate and cream in the double boiler and mix until melted
  3. Remove from heat and add the liquorice syrup
  4. Pour into tart shells but leaving a space for the caramel and let set in the fridge

Liquorice Caramel

Ingredients

1/2 cup sugar
42g butter
1/4 cup milk (warm)
1/4 Liquorice syrup

Method

  1. Melt sugar in a saucepan
  2. Add butter and mix
  3. Pour milk in and mix
  4. Once caramel has formed remove from heat and add liquorice syrup
  5. Once cooled add to top of tart and leave to set

Italian Meringue

Ingredients

3/4 cup sugar
1/4 cup water
2 egg whites

Method

  1. Whip egg whites till fluffy
  2. Heat sugar and water in a saucepan until sugar is dissolved
  3. Slowly add hot sugar to egg whites while still whipping
  4. Whip until cold
  5. Pipe on top of tart and bowl touch
    can 

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