In celebration of purple heart day, today 7/8/2016, i am sharing my anzac tart recipe. Purple heart day is a day where america celebrate members of the armed forces. See below
Source: U.S. Army, Center for Military History, The American War Library
The Medal of Honor that is now the Purple Heart actually began as the ‘Badge of Military Merit.’ On August 7th, 1782 in Newburgh, New York, General George Washington designed a new badge of distinction for enlisted men and noncommissioned officers. They were awarded for ‘any singularly meritorious action.’ The badge was a figure of a heart in purple cloth or silk, edged with narrow lace or binding. It was pinned to a uniform coat above the left breast.
When i was 14 i did army cadets, i was in unit 55 based in kalgoorlie. Some of my fonst memories was from that time in my life. From camping in the pouring rain in just my handmade tent, to marching for our anzacs on 25 april. I will always have the utmost respect for our past, present and future armed services men.
Before you make this, be aware once you have made the base and cream mixture, it has to be put in the freezer overnight. So if you want to make this dessert for an event, make it the night before. I really hope you enjoy my take on this classic australian biscuit.
Source: U.S. Army, Center for Military History, The American War Library
The Medal of Honor that is now the Purple Heart actually began as the ‘Badge of Military Merit.’ On August 7th, 1782 in Newburgh, New York, General George Washington designed a new badge of distinction for enlisted men and noncommissioned officers. They were awarded for ‘any singularly meritorious action.’ The badge was a figure of a heart in purple cloth or silk, edged with narrow lace or binding. It was pinned to a uniform coat above the left breast.
When i was 14 i did army cadets, i was in unit 55 based in kalgoorlie. Some of my fonst memories was from that time in my life. From camping in the pouring rain in just my handmade tent, to marching for our anzacs on 25 april. I will always have the utmost respect for our past, present and future armed services men.
Before you make this, be aware once you have made the base and cream mixture, it has to be put in the freezer overnight. So if you want to make this dessert for an event, make it the night before. I really hope you enjoy my take on this classic australian biscuit.
Ingredients:
Base
250g Anzac Biscuits, blitzed in a food processor
100g Butter, melted
Filling
1 can Condensed Milk
300ml Thin Cream
2 Tablespoons Honey
Cinnamon Syrup
140g Caster Sugar
60ml Water
1 Cinnamon Stick
1 tablespoon Honey, extra
Decoration
1 Serving of Nut Praline (click for recipe)
Method:
Combine biscuits and butter together, press and line a 24cm baking tin. Put the tin into the freezer.
Using your kitchenaid or thermocook, mix together condensed milk, cream and honey until it has tripled in size. Pour mixture into your slightly frozen base. Place back into the freezer overnight to set.
Combine caster sugar, water and cinnamon stick in a small saucepan, over a medium heat, stir until sugar has dissolved. Bring heat to a simmer, cook without stirring for another 5mins until mixture has thickened into a syrup. Remove from the heat and let sit for 10/15mins with the cinnamon stick still in it, to infuse.
To serve the tart, remove from the freezer and drizzle over the cinnamon syrup, top with nut brittle.
Base
250g Anzac Biscuits, blitzed in a food processor
100g Butter, melted
Filling
1 can Condensed Milk
300ml Thin Cream
2 Tablespoons Honey
Cinnamon Syrup
140g Caster Sugar
60ml Water
1 Cinnamon Stick
1 tablespoon Honey, extra
Decoration
1 Serving of Nut Praline (click for recipe)
Method:
Combine biscuits and butter together, press and line a 24cm baking tin. Put the tin into the freezer.
Using your kitchenaid or thermocook, mix together condensed milk, cream and honey until it has tripled in size. Pour mixture into your slightly frozen base. Place back into the freezer overnight to set.
Combine caster sugar, water and cinnamon stick in a small saucepan, over a medium heat, stir until sugar has dissolved. Bring heat to a simmer, cook without stirring for another 5mins until mixture has thickened into a syrup. Remove from the heat and let sit for 10/15mins with the cinnamon stick still in it, to infuse.
To serve the tart, remove from the freezer and drizzle over the cinnamon syrup, top with nut brittle.
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