GREAT AUSTRALIAN BITES

Aussie bakery goods like lamingtons, custard tarts and sausage rolls are the stuff of nostalgic dreams. Here, we reimagine the retro classics and bring them into the now.

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Cheese custard tart with Dijon and thyme

SERVES 8 // PREP 45 MINS // COOK 1 HR 30 MINS (PLUS CHILLING)

A classic custard tart gets a savoury refresh with a cheesy custard filling encased in a flaky Dijon mustard and thyme flecked spelt pastry shell. Best served warm.

Coarsely crushed pepperberry, to serve

DIJON AND THYME PÂTE BRISÉE

• 150 gm (1 cup) plain flour

• 75 gm (1/2 cup) white spelt flour

• 1 tbsp thyme

• 110 gm cold unsalted butter, cut into

• 2cm cubes 1 egg yolk

• 1 tbsp Dijon mustard

CHEESE CUSTARD

• 750 ml (3 cups) pouring cream

• 100 gm finely grated parmesan

• 60 gm finely grated Gruyère

• 1 parmesan rind

• 12 egg yolks (reserved 2 egg whites)

1 For pastry, place flours, thyme and 1/2 tsp fine sea salt in a food processor; pulse to combine. Add butter; pulse until fine crumbs form. Add egg yolk and mustard; pulse to combine. With motor running, slowly add 11/2 tbsp iced water until just combined. Tip onto a clean work surface, shape into a disc, wrap in plastic wrap and refrigerate to rest (1 hour).

2 Remove pastry from refrigerator and stand for 20 minutes. Roll out pastry on a lightly floured piece of baking paper to a 3mm thick, 33cm round, then line a 22cm-diameter, 4cm-deep loose-bottomed tart tin, leaving pastry hanging over edges. Refrigerate for 20 minutes.