recipes
Christmas walnut and mincemeat tart with hot vanilla pouring custard
2022-12-08
Ingredients
For the pastry
- 300g plain flour (Lamb brand)
- 3 tbsp icing sugar (Lamb brand)
- 200g cold butter, diced (Valio)
- 1 egg yolk (Le Naturelle)
You will also need
- 1 jar mincemeat
- 50g walnuts, chopped (Lamb brand)
- 2 tbsp brandy or rum
For the vanilla pouring custard
- 100ml double cream (Elmlea)
- 350ml milk
- 2 egg yolks (Le Naturelle)
- 1 ½ tbsp cornflour (Lamb brand)
- 50g caster sugar (Lamb brand)
- 1 tsp vanilla extract
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Method
Make the pastry and chill for 15 minutes. Reserve ¼, and roll out the remaining pastry to line the base and sides of a fluted flan tin. Mix together the mincemeat, walnuts and brandy and spread over. Roll out the remaining pastry and cut into stars or tree shapes. Arrange decoratively on top and bake in the oven at 200°C for 30-35 minutes. Meanwhile, make the custard by mixing together the double cream, egg yolks, sugar and vanilla. Heat the milk till almost boiling, then pour over the egg mixture and whisk. Pour back into the saucepan and continue to cook until thick and bubbling. Serve the hot custard with the hot mincemeat tart.
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