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Tamarind & Lemon Tart with Salted Peanut Praline

Change up the classic lemon tart recipe with the inclusion of sharp and exotic tamarind. This gorgeous silky dessert is sure to impress when placed in the middle of the table, just don't expect leftovers.

Tamarind & Lemon Tart with Salted Peanut Praline

Serves 8

⅓ cup lemon juice
2 tbsp tamarind concentrate
3 eggs
½ cup raw caster sugar
200ml pouring cream

Shortcrust Pastry

1½ cups plain flour
1 tsp salt
⅓ cup icing sugar
125g cold unsalted butter, chopped
1 egg yolk

Salted Peanut Praline

¾ cup raw caster sugar
2 tbsp roughly chopped roasted peanuts
2 tsp sea salt flakes

Preheat oven to 180°C. To make the shortcrust pastry, place flour, salt, icing sugar and butter in the bowl of a food processor. Process until fine breadcrumbs form. Add egg yolk and 2 tablespoons iced water; process until a dough forms. Shape dough into a flat disc, wrap in plastic wrap and refrigerate for 30 minutes.

Roll pastry between sheets of baking paper until large enough to line a lightly greased 22cm-round 2cm-deep loose-based tart tin. Line
the tin with pastry; freeze for 30 minutes.

Trim the pastry, blind bake for 15 minutes. Remove paper and baking beans and cook for a further 10 minutes or until the pastry has dried out. Set aside to cool.

Reduce oven to 160°C. Place lemon juice, tamarind, eggs, sugar and cream in a bowl and whisk until combined. Stand for 5 minutes.

Add tamarind filling to the pastry case. Bake for about 30 minutes or until the filling has just set. Allow to cool to room temperature then refrigerate until cold.

To make the salted peanut praline, increase oven to 200°C. Sprinkle sugar on a large baking tray lined with non-stick baking paper and bake for 15-18 minutes or until sugar is melted and golden. Sprinkle over peanuts and salt.

Allow to cool completely. Break praline into shards;
serve with the tart.

Tip: The salted praline would be great with macadamia or cashew nuts.

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