Anzac Crack - Julia Taylor

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Step 1

Time 3 hours, plus 1 hour to set Anzac crack, 3 hours to set jelly and 3 hours to set mousse

Step 2

Serves 8-10

Step 3

Preheat oven to 180°C. Keep the oven on as you work through this recipe because you will also need to cook the base and crack. Spread macadamias and desiccated coconut on a lined baking tray and place in oven for 5 minutes or until lightly toasted. Set aside to cool slightly. Once cool, place in mixing bowl with the plain flour, rolled oats, bicarbonate of soda, brown sugar and ground ginger. Combine 10 sec/speed 5, then set aside.

Step 4

Place butter and golden syrup in mixing bowl and melt 2 min/100°C/speed 1 or until melted and starting to bubble. Add the dry and stir for 1 min/speed 2. Scrape down and mix for another 1 min/speed 2.

Step 5

Grease and line a springform cake tin of approximately 23cm (9 in). Roll the dough between two sheets of baking paper to 2mm (0.08 in) thick. Chill in the freezer for 10 minutes, then use a knife to cut out a circle that will fit in the tin. Place the disc of dough in the tin, place in the oven and bake for 5 minutes or until lightly golden brown. Set aside. (You can bake the leftovers and eat them with a cup of tea.)

Step 6

Preheat the oven to 180°C. Place demerara and brown sugar, milk powder, breadcrumbs and salt flakes in mixing bowl and grind to a fine powder 15 sec/speed 10. If not mixed through, scrape down and mix for another 10 sec/speed 10. Set aside.

Step 7

Place butter in the mixing bowl and melt 3 min/100°C/speed 2. Add the sugar mixture to the butter and mix 30 sec/speed 4. Add the egg yolks and cream and cook 1 min/60°C/speed 3. Pour the mixture over the Anzac base. Place tin in the oven and bake for 20-25 minutes. It will look bubbly around the edges and be wobbly in the middle. Place it straight in the freezer (on a tea towel to protect the freezer shelf) and chill for 1 hour or until firm.

Step 8

Soak the gelatine sheets in cold water until soft. Scrape passionfruit pulp into mixing bowl and mix 15 sec/speed 4 or until the pulp looks runny. Sieve to remove the seeds and pulp and weigh out 80 grams (3 oz) of juice. Set juice aside. (Discard pulp.) Place white sugar in the mixing bowl and blitz 3 sec/speed 9 to make caster sugar. Add the ginger and 110 grams (4.2 oz) water and cook 5 min/100°C/speed 1 to make a sugar syrup. Remove and discard ginger. Squeeze the gelatine sheets to remove excess water and add to the mixing bowl, along with the passionfruit juice. Cook 1 min/80°C (180°F)/speed 3 until the gelatine has dissolved. Gently pour on top of the set crack filling and chill in the refrigerator for 3 hours (or in the freezer for 1 hour), or until the jelly is set.

Step 9

Insert Butterfly. Pour 400 grams (14 oz) of the cream into mixing bowl. Whip 1 min/speed 3, or until whipped to medium peaks. Set aside. Clean and dry mixing bowl.

Step 10

Place sugar in mixing bowl and blitz 3 sec/speed 9 to make caster sugar. Insert Butterfly. Add egg yolks and remaining unwhipped cream. Cook 10 min/80°C(180°F)/speed 4 to make a thick, aerated sabayon. Set aside in a bowl. Clean and dry mixing bowl.

Step 11

Place dark and milk chocolate pieces in mixing bowl and melt 5 min/50°C(120°F)/speed 2, or until smooth, pausing to scrape down if the chocolate is sticking to the sides. Add the sabayon and mix for 1 min/speed 2. Add one third of the whipped cream and mix 10 sec/speed 3. Add another third of the cream and mix 5 sec/speed 3. Finally, add the remaining cream and mix 15 sec/speed 3 or until incorporated. Mix a little more with the spatula, then pour into a container and set in the refrigerator for 2-3 hours.

Step 12

To Serve

Step 13

Open the springform tin and remove the tart. Cut into slices with a knife that has been warmed in hot water and serve with the chocolate mousse.