Anzac biscuit tarts

0:20 Prep 0:45 Cook

INGREDIENTS:

225g (1 1/2 cups) plain flour

55g (1/2 cup) almond meal

45g (1/4 cup) icing sugar mixture

150g chilled butter, chopped

1 egg yolk

300ml thin cream

1 teaspoon vanilla bean paste

1 egg, lightly whisked

2 egg yolks, extra

55g (1/4 cup) caster sugar

8 Anzac biscuits, coarsely broken

1 tablespoon rolled oats

20g butter

1 tablespoon brown sugar

Vanilla ice-cream, to serve

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METHOD:

Spot the flour, almond supper, icing sugar and spread in the bowl of a nourishment processor and procedure until it looks like fine breadcrumbs. Include the egg yolk and procedure until batter just meets up. 

Turn the batter onto a daintily floured surface and massage until simply smooth. Shape into a circle, spread with saran wrap and spot in the refrigerator for 30 minutes to rest. 

Preheat broiler to 200°C. Gap baked good into 4 even bits. Take off 1 segment on a delicately floured surface to a 3mm-thick circle. Line around 3cm-profound, 8cm (base estimation) fluted tart tin, with removable base, with baked good and trim any overabundance. Rehash with residual baked good. Spot in the ice chest for 15 minutes to rest. 

Spread baked good bases with preparing paper and load up with baked good loads, rice or dried beans. Spot on a heating plate and prepare in stove for 8-10 minutes. Evacuate the paper and baked good loads, rice or dried beans. Heat for a further 8-10 minutes or until brilliant. Expel from broiler and decrease stove temperature to 160°C. 

In the interim, consolidate the cream and vanilla bean glue in a pan over low warmth. Bring to a stew. Expel from warmth. Whisk together the egg, additional egg yolks and sugar in a bowl until joined. Step by step includes the hot cream blend, whisking continually until joined. Pour uniformly among baked good cases. Heat in the stove for 15 minutes or until nearly set. 

Spot the roll, oats, margarine and dark-coloured sugar in the bowl of a nourishment processor and procedure until it takes after coarse breadcrumbs. Sprinkle the roll blend equitably over the tarts. Prepare for a further 10 minutes or until the tarts are brilliant darker and fresh. Put in a safe spot for 15 minutes to cool somewhat. Serve warm or chilled with dessert.