RIBERRY PIE W/ STRAWBERRY GUM ICE CREAM


45mins
prep

1hr
cooking

8 serves

INGREDIENTS

Pastry
1 2/3C plain flour
125g unsalted butter
1 emu egg, yolk
2tbsp ground & roasted wattleseed
Filling
4C riberries
1 lemon, juiced
1/2C cornflour
1C caster sugar
1tsp vanilla extract
Meringue
1 emu egg, white
2C caster sugar
1/2C water
Ice Cream
2tbsp ground strawberry gum
12 eggs
2C cream
2C milk
300g caster sugar

METHOD

1 – To make the pastry, blend the flour, butter, wattleseed and a pinch of sea salt in a food processor til the mixture resembles breadcrumbs.
2 – Whisk the egg yolk with 1tbsp of chilled water in a bowl. With the food processor running, add the egg yolk mix to the flour and process til it begins to form large clumps, stopping before it forms into a ball.
3 – Turn out onto a bench and knead gently to bring it all together. Form a disc, wrap in cling wrap and place in the refrigerator for at least 2hours.
4 – In the meantime, begin to prepare the filling by placing the riberries, lemon juice, cornflour, sugar and vanilla in a saucepan and stir well to combine. Place the saucepan over medium heat and bring to a slow boil for 20minutes stirring continuously. Remove from heat and allow to cool.
5 – Preheat oven to 200’C. Lightly butter the tart dish and line with your wattleseed pastry by rolling out to around 1cm thick. Place into the tart dish and trim any excess.
6 – Fill the tart case with the riberry pie filling and bake for 40minutes or til golden. Remove and cool.
7 – To make the meringue, mix the emu egg white til soft peaks form with an electric mixer with the whisk attachment. Add 1/2C caster sugar and continue to mix on low.
8 – Bring 1 1/2C caster sugar & 1/2C water to the boil in a saucepan using a sugar thermometer. Heat til 115’C is reached, then slowly pour the sugar mixture into the egg white mix with the electric mixer running on medium speed. Once incorporated, mix on high til thick and glossy and slightly cooled.
9 – Top the cooled tart with dollops of meringue, forming an even layer. Using a brulee torch, lightly toast the meringue in places and chill.
10 – To make the strawberry gum ice crean, heat milk, cream, sugar and strawberry gum in a saucepan until boiling point. Turn off the heat and allow to infuse for 15minutes.
11 – Place mix into a clean saucepan on low heat, whisk in the eggs and increase heat slowly, constantly whisking until mixture evenly coats the back of a wooden spoon.
12 – Remove from heat and cool. Refrigerate the mixture til completely cool and then churn in an ice cream maker until frozen.
13 – To serve, slice tart evenly and place on a plate with a large scoop of strawberry gum ice cream.

Purra-Perte!

Eat & Enjoy!

Recipe features in Greater Sydney Living Spring 2019 Issue – byDesign Publishing