Our recipes have been kindly provided by some of New Zealand's most celebrated chefs.
Richard Hingston's Walnut Tart with Gingernut Ice Cream
Sweet Pastry 300gms
500gm golden delicious OR Granny Smiths (peeled and cored)
200gm feijoa (peeled)
sugar, cinnamon, walnut oil, butter
100gm walnuts (broken up)
50gm maple syrup
50gm golden syrup
250gm soft flour
5gm baking powder
200gm rough chopped walnuts
Gingernut ice cream - we love Kapiti
Sauce - Apple and blackcurrant syrup and anglaise
Line 10 - 10cm x 2cm incl flan rings with the sweet pastry and rest.
Slice the apples into wedges into wedges and slice the feijoas.
Cook in a pan with the walnut oil, sugar, cinnamon and butter until al dente, then cool.
Boil brown sugar, butter, maple and golden syrup, then whisk eggs and add to mix.
Pour onto apples and bake at 180ºC. When nearly set put topping on.
Sift soft flour, sugar, baking powder. Add walnuts, then pour in the melted butter to make a crumble, then place on top of tart.
Continue to bake until golden, then dust lightly with icing sugar.
Place tart in centre of plate with the sauces around the outside and gingernut ice cream in the middle.