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Categories:
butter icing sugar flour egg whites currants pastry flour salt lemon butter caster sugar egg yolk egg egg yolks caster sugar nutmeg
Viewed: 103 - Published at: 4 years agoIngredients
- 100 g butter, melted in a saucepan
- 100 g icing sugar, sifted
- 100 g plain flour, plus extra for dusting
- 100 g egg whites
- 200 g currants
- pastry dough
- 225 g flour, plus extra for dusting
- 1 pinch salt
- 1 lemon, zest of, only
- 150 g butter
- 75 g caster sugar
- 1 free-range egg yolk
- 1 free-range egg
- 9 free-range egg yolks
- 75 g caster sugar
- 500 ml whipping cream
- freshly grated nutmeg
Method
- Preheat the oven to 180C/350F/Gas 4.
- First, make the biscuits.
- Mix together the butter, icing sugar and flour until smooth.
- Slowly add the egg whites, stirring, until they are completely incorporated, then fold in the currants.
- Bring together into a ball, wrap in cling film and chill for at least one hour.
- Roll the dough on a lightly floured surface out to 5mm/ 1/2in thick.
- Cut into 12 rectangles - you may have some dough left over.
- Place on a baking tray lined with greaseproof paper, ensuring the biscuits are not touching each other.
- Chill in the fridge for 30 minutes.
- Bake the biscuits for 8-10 minutes or until golden brown.
- Remove and cool on a wire rack.
- Keep in an airtight tin.
- For the pastry, rub together the flour, salt, lemon zest and butter until the mixture resembles breadcrumbs.
- Add the sugar, then beat together the egg yolk and whole egg and slowly add these, mixing until the pastry forms a ball.
- Wrap tightly in cling film and refrigerate for two hours.
- Turn the oven down to 170C/325F/Gas 3.
- Roll out the pastry on a lightly floured surface to 2mm/one eighth-in thickness.
- Use to line an 18cm/7in flan ring placed on a baking sheet.
- Line with greaseproof paper and fill with baking beans, then bake blind for about 10 minutes or until the pastry is starting to turn golden brown.
- Remove the paper and beans, and allow to cool.
- Turn the oven down to 130C/250F/Gas1.
- For the filling, whisk together the yolks and sugar.
- Add the cream and mix well.
- Pass the mixture through a fine sieve into a saucepan and heat to blood temperature.
- Fill the pastry case with the custard, until 5mm/ 1/4in from the top.
- Carefully place in the middle of the oven and bake for 30-40 minutes or until the custard appears set but not too firm.
- Remove from the oven and cover the surface liberally with grated nutmeg.
- Allow to cool to room temperature.
- Before serving, warm the biscuits through in the oven for 5 minutes.
- Cut the tart with a sharp knife and serve with the biscuits.
