The Australian Women’s Weekly Food

Festive finale



2 cups (300g) plain flour
½ cup (110g) caster sugar
150g cold unsalted butter, chopped coarsely
2 tablespoons lemon juice
2 tablespoons iced water, approximately


3 cups (600g) sweetened chestnut puree (see notes)
2 tablespoons finely grated orange rind
2 tablespoons Cointreau or orange liqueur


1½ cups (330g) caster sugar
4 egg whites

1 Using the Kenwood food processor attachment, process flour, sugar and a pinch of salt until combined. Add butter and pulse until mixture resembles coarse breadcrumbs. Add juice and water; pulse until mixture comes together. Form into a disc, wrap in plastic wrap and refrigerate for 1 hour.

2 Roll out pastry on a lightly floured surface to 2mm thick. Line six 10cm (base measurement) tart tins with pastry. Trim and freeze for 20 minutes.

Preheat oven to 180°C/160°C fan. Line pastry with baking paper, fill with pastry weights or rice and bake blind for

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