Rich Short Crust Pastry:
150g pastry margarine, chilled & cubed
2 tblsp icing sugar
1 1/2 tblsp iced water
1) Process the flour in a food processor with icing sugar & butter until the mixture resembles coarse breadcrumbs (also known as the rubbing-in method). Add iced water; process just until the mixture comes together in a ball.
2) Turn pastry out onto a lightly floured surface; knead it gently until smooth & press into a 15-cm disc. Wrap in clingwarp & chill for 30mins.
3) Preheat oven to 180C. Roll out pastry to a 33-cm (13") round about 5mm thick. Pierce the base several times with a fork.
4) Line the pastry with baking papaer & half-fill with dried beans or rice. Bake for 15mins. Remove paper & beans or rice & cook for further 10mins or until light golden & aromatic. Leave pastry case to cool then spoon filling into it, smoothing the top.
170g caster sugar
Finely grated zest of 3 lemons
80ml lemon juice, strained
3 egg yolks
1) Put the caster sugar & cornflour in a asaucepan. Combine the lemon zest &amp; lemon juice & the milk & add to the pan. Stir constantly over a medium heat until mixture comes to the boil. Remove from heat, add egg yolks & mix well to combine.
*You can choose to chill the filling for 2hrs if preferred.
3 egg whites
Pinch of cream of tartar
80g caster sugar
1) Whisk the egg whites in a bowl with the cream of tartar until soft peaks form. Add sugar, a spoonful at a time, beating well after each addition. The meringue should be thick & shiny.
2)Spread the meringue over the lemon filling, making sure it forms a seal all around the pastry shell to prevent filling overheating (which could cause it to separate).
3) Bake for 10mins or until the meringue is a light golden colour.
2 cloves garlic, peeled
1kg potatoes, peeled & thinly sliced
100g gruyere cheese
2 cups fresh milk
1/2 cup thick cream
ground black pepper to taste
1 tsp salt
1/2 tsp ground nutmeg
4 tblsp butter
1) Preheat oven to 190C
2) Bruise the garlic & spread on a 35x23x5cm baking tray. Arrange potato slices in layers on the tray to resemble fish scales. Sprinkle cheese on top. Repeat the layering & sprinkling of cheese until all the potatoes are used up.
3) In another bowl, mix the fresh milk, thick cream, ground black pepper, salt & nutmeg. Pour the mixture onto the potatoes on the baking tray. Drop butter on top of the mixture & bake in the oven for 45 minutes until dry & the potatoes are golden brown.