Falklands Angelica Tart
Introduction
The Falklands Angelica Tart is a unique dessert hailing from the remote Falkland Islands, a British Overseas Territory in the South Atlantic Ocean. Known for its wild beauty and rugged landscape, the Falkland Islands offer a rare glimpse into untouched nature. The local flora and fauna have been shaped by the harsh climate, and among these is the Angelica plant, a key ingredient in our tart.
The Angelica plant flourishes in the salty winds and peaty soils of the islands, and its stalks have been used in various culinary preparations by the islanders. This tart combines the unique flavor of Angelica with the richness of cream and the subtle sweetness of pastry, offering a taste of the remote islands with every bite.
Historical Context
Historically, Angelica has been used for both medicinal and culinary purposes around the world. In the Falklands, Angelica has played a vital role in local diet due to limited access to fresh produce. Islanders often preserved Angelica in sugar, using it as a sweet treat or ingredient in desserts such as the Angelica Tart. The tart itself is a modern adaptation, combining traditional British baking techniques with local flavors.
Ingredients
- Angelica - 200g (fresh stalks)
- Flour - 250g
- Butter - 125g (chilled and diced)
- Sugar - 100g
- Egg - 1 (beaten)
- Heavy cream - 200ml
- Milk - 100ml
- Lemon - 1 (zest only)
- Vanilla extract - 1 teaspoon
Preparation
Preparing the Angelica
Start by cleaning the Angelica stalks, removing any tough outer skin. Cut the Angelica into small pieces and blanch in boiling water for 5 minutes. This will help mellow its strong flavor. Drain and set aside.
Making the Pastry
To prepare the pastry, sift the flour into a large bowl. Add the chilled butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs. Stir in 2 tablespoons of sugar. Add the egg and a tablespoon of cold water, mixing until you have a firm dough. Wrap the dough in cling film and refrigerate for at least 30 minutes.
Assembling the Tart
Preheat your oven to 180°C (350°F). Roll out the pastry on a floured surface and line a 23cm tart tin. Trim the edges and prick the base with a fork. Line with parchment paper and fill with baking beans. Pre-bake for 15 minutes, remove beans and paper, and bake for another 5 minutes until golden.
Meanwhile, in a saucepan, combine the blanched Angelica, remaining sugar, cream, milk, lemon zest, and vanilla extract. Stir gently over medium heat until the mixture is steaming but not boiling.
Pouring the Filling
Pour the Angelica mixture into the pre-baked tart shell. Reduce oven temperature to 160°C (320°F) and bake the tart for 25-30 minutes until the filling is set, but still slightly wobbly in the center.
Time Management
Keep a close eye on the time as you cook both the crust and filling. Using a timer will ensure that you don't overcook either component, preserving the delicate flavors of the tart.
Serving Suggestions
Allow the tart to cool completely before serving. The Falklands Angelica Tart is perfectly complemented by a dollop of freshly whipped cream or a scoop of vanilla ice cream. If you're feeling adventurous, try serving it with a traditional Falkland brew, such as earl grey tea or your favorite warm beverage.
Enjoying Your Falklands Angelica Tart
This tart is more than just a dessert; it's an experience of the Falklands itself. With the vibrant flavor of Angelica at its heart, each bite offers a sweet, herbal note balanced by the creamy richness of the filling. Gather family and friends to share in this exquisite creation, or enjoy a solitary slice while contemplating the vast, wild landscapes from which it came.