Recipe: Kiwi Jaffa Tart

| by Lou | 4.10pm UK time |

Oh, hello blog. Sorry. We've been neglecting you. Um, how about some home baking to get things pumping again?

Earlier this year I had a wonderous Jaffa Tart in a restaurant in Te Anau and have been looking for an opportunity to make one myself. With a bag of jaffas sitting in my kitchen and my gentleman friend coming to stay it seemed the perfect excuse... but... there seems to be no recipe for a Kiwi Jaffa Tart on the internet.

Allow me to provide one, with credit to Mary Berry and Willie for the base and filling respectively.

I made two mini tarts, so double the recipe if you are making a big one.

Kiwi Jaffa Tart

85g flour
50g butter
1 tbsp icing sugar
Half an egg yolk
Half a tbsp cold water

Cut the cold butter into tiny cubes and rub through the flour (or use a food mixer if you have one). Rub through the icing sugar, then add the egg yolk and cold water. Use your hands to mix it into a nice consistent lump of dough and stick it in the fridge for half an hour.

Tip from Mary: Lay baking paper over your bench surface before the roll out phase - it's sooo much easier for clean up. Grease the tart tin's base and sprinkle with flour, then roll the dough out so that it exceeds the edges of the tin base by about an inch (or more if making one big one with higher sides).

Fold the sides in and delicately place it into the tin, then fold the sides back up and press them into the (greased) tin sides. There will be surplus hanging over the edge which Mary would leave, but as mine fell off the tin into the bottom of the oven and nearly set my kitchen on fire (leading to me burning my arm and the pastry in the panic...), I would actually recommend cutting the surplus edges off. Also check there isn't surplus flour on the bottom of the tin.

Cover with tin foil and weigh with baking beans (or actual little stones, or I used rice), and bake for 15 mins at 200C. Remove the foil and baking beans, then cook for a further 10 mins or so until it is dry.

90g very dark chocolate (I used 85%)
25g butter
35g castor sugar
90ml maple syrup
1 and a half eggs (use the rest of the egg from the pastry for the half)

Chop the chocolate finely and melt with the butter over boiling water. Gently heat the syrup and sugar until the sugar dissolves. Whisk the eggs and then combine all three.

Great British Bake-Off tip: put the bases into the oven and then pour the filling in from a jug. It avoids spilling as you transfer from bench to oven.

Bake 10-15 minutes until it is firm.

The Kiwi Bit:
Crush a whole load of jaffas. This is not as easy as it sounds - I used a rolling pin and still found them to be ridiculously resiliant.

Sprinkle the crushed jaffas (or just halved, as the photo shows many of mine to have been) over the tart. I did it while it was still very hot so that the jaffas melted a tiny wee bit, helping them to adhere.

Once everything has cooled remove the tart from the tin, and voila: