Anzac biscuit tarts

Preparation Time 20 - 80 minutes
Cooking Time 45 minutes

Ingredients (serves 4)
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 tsp vanilla bean paste
1 egg, lightly whisked
2 egg yolks, extra
55g (1/4 cup) caster sugar
8 Anzac biscuits, coarsely broken
1 tbs rolled oats
20g butter
1 tbs brown sugar
Vanilla ice-cream, to serve

Method
Place the flour, almond meal, icing sugar and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolk and process until dough just comes together.

Turn the dough onto a lightly floured surface and knead until just smooth. Shape into a disc, cover with plastic wrap and place in the fridge for 30 minutes to rest.

Preheat oven to 200°C. Divide pastry into 4 even portions. Roll out 1 portion on a lightly floured surface to a 3mm-thick disc. Line a round 3cm-deep, 8cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Repeat with remaining pastry. Place in the fridge for 15 minutes to rest.

Cover pastry bases with baking paper and fill with pastry weights, rice or dried beans. Place on a baking tray and bake in oven for 8-10 minutes. Remove the paper and pastry weights, rice or dried beans. Bake for a further 8-10 minutes or until golden. Remove from oven and reduce oven temperature to 160°C.

Meanwhile, combine the cream and vanilla bean paste in a saucepan over low heat. Bring to a simmer. Remove from heat. Whisk together the egg, extra egg yolks and sugar in a bowl until combined. Gradually add the hot cream mixture, whisking constantly until combined. Pour evenly among pastry cases. Bake in oven for 15 minutes or until almost set.

Place the biscuit, oats, butter and brown sugar in the bowl of a food processor and process until it resembles coarse breadcrumbs. Sprinkle the biscuit mixture evenly over the tarts. Bake for a further 10 minutes or until the tarts are golden brown and crisp. Set aside for 15 minutes to cool slightly. Serve warm or chilled with ice-cream.

Thanks : Australian Good Taste - July 2006, Page 102