Ecclefechan Tart with Custard
Shortcrust Pastry base
Ingredients:
200g plain flour
100g cold butter
35g icing sugar
1 egg
Method:
Rub the flour and butter together until the mixture resembles fine breadcrumbs.
Add the sugar and mix well.
Make a well in the centre and add the egg yolk and 2 tablespoons of cold water.
Mix to a dough – add a little more water if required.
Wrap in cling and chill for 20 minutes.
Lightly butter a 23cm loose bottom tart tin.
Roll the pastry on a lightly floured surface to fit into the tin, with an overlap.
Press into the sides with a small ball of pastry.
Place in freezer for an hour.
Line with a sheet of parchment paper and fill with baking beans.
Set oven to 180°c and chill the pastry case until it heats up.
Cook for 20 minutes then remove beans and parchment.
Cook for a further 15 minutes or until crisp.
Filling
Ingredients:
125g soft butter
60g caster sugar
65g light brown sugar
1 tablespoon golden syrup
25ml whiskey
2 eggs
1 teaspoon mixed spice
½ teaspoon cinnamon
90g chopped dates
90g raisins
90g dried cherries
75g chopped walnuts
20g veda bread crumbs
Method:
Place butter, sugars and treacle in a pan.
Simmer gently until sugars have dissolved.
Cool and then whisk in the eggs, whiskey and spices.
Mix the dried fruit with the crumbs and walnuts and spoon into the pastry base.
Pour over the butter mixture.
Place in a 180°c oven and bake for 30 minutes or until set in the middle.
Nutmeg Custard
Ingredients:
3 egg yolks
50g sugar
15g cornflour
250ml whole milk
100ml cream
1 teaspoon vanilla extract
½ teaspoon nutmeg
Method:
Whisk the egg yolks, sugar, and cornflour.
Heat up milk until just before it boils then cool to room temperature.
Then add cream, vanilla and nutmeg and pour over the egg mixture.
Whisk and return to pan.
Stir until the mixture coats the back of a spoon and serve.
