Recipes
Christmas Mincemeat and Apple Tart With a Set Custard
Ingredients
-
Double Cream – 150ml
-
Vanilla Flavouring
-
Bramley Apples – 1
-
Free Range Medium Egg – 2
-
Ground Cinnamon
-
Mincemeat – 200g
-
Shortcrust Pastry Block
-
Milk Full Fat – 568ml
-
Caster Sugar -50g
-
4 Egg Yolks
Method
- Roll out the pastry and fold into a pastry case
- Bake blind at 190c until cooked
- Mix the mincemeat and two eggs
- Add apple puree, a small amount at the centre of the tart
- Bake for 15 min 180c
- Make baking custard by boiling the milk with the cream then add vanilla
- Whisk the egg yolks and sugar, add to the hot liquid and pour on top of the tart
- Bake in the oven at 160c until set
- Allow to chill and serve
Robert Shrewsbury
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