We were all cheering for the Waratahs last night as they played in the finals of the Super 14 rugby union. They were playing in Christchurch NZ against the Crusaders. Sadly they lost but we were not down, no! we had a Waratah tart to cheer us.
The waratah is the state flower for New South Wales and is absolutely lovely to look at. It's also the emblem for the state rugby union team.
The tart was based on a Bakewell tart recipe. I know that there may be looks of horror from those in the know about Bakewell Puddings but this was more in the style of a 'Mr Kipling'.
6oz plain flour and a pinch of salt
4oz self raising flour and 1 teaspoon baking powder
2oz ground almonds
1 teaspoon almond essence
1 cup icing sugar
1 teaspoon softened butter
1 tablespoon milk
Make the pastry by rubbing the lard and butter into the flour and salt until it looks like breadcrumbs. Add about 6 teaspoons of water and draw the mix together to make a smooth dough. Roll out and line a flan dish, prick the bottom and then put in the fridge for about 30 mins to rest. Bake blind at 180 degreesC for 10 minutes.
Cover the pastry base with strawberry jam.
Make the sponge by putting all the ingredients in a food processor and blitz until smooth, adding a little milk if the mixture is too stiff. Pile into the pastry case and return to the oven for about 20 mins. It's done when a skewer comes out clean!
Leave to cool for about 15 mins and make the icing.
Put all the icing ingredients in a small heatproof bowl and blend together. Put the bowl into a basin of hot water and stir until the icing is smooth. Pour over the tart and decorate. I made a template of the Waratah's emblem and used coloured sugar.
Commiserations to the Waratahs but the Bledisloe Cup starts soon!
Now who to cheer for as Daniel Carter is back on form and is rather nice to look at!!