Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 6
Change no of portions required to :
Ingredients & Prep
235 g plain flour
160 g butter unsalted cold for grating
60 g icing sugar
1 lemon zest only
1 egg yolk only
1 pinch Salt
6 egg yolks only
500 ml double cream
75 g caster sugar
Pre-heat oven to 170'c (pastry) down to 130'c for the pie.
In a bowl add flour & zest, then grate butter in a 1/4 at a time mixing in as you go, when all the butter is in use you finger tips to rub together into a breadcrumb consistency.
In another bowl beat the egg & egg yolk together, add the sugar & salt to the flour crumb mix then add the egg & form into a pastry dough, wrap in cling film & let it rest in the fridge for at least 1 hour.
On a floured worktop roll out pastry to 2mm thick (£1 coin), for a 6 portion quantity use an 18 cm round loose bottom tart/flan tin greased with butter, line the tin with the pastry, cut off excess from around the edge.
Place a piece of very well scrunched up piece of greaseproof paper in & up the sides then fill with dry rice into the tin & push the rice up around the sides to the top to hold while blind baking, place in the oven for 10 mins, then allow to cool.
Make the filling, place cream in a saucepan & bring to the boil then remove from the heat, In a bowl add the yolk & sugar, whisk together, then pour the hot cream a bit at a time whisking all the time, when half the cream is in pour the rest of the cream in & whisk.
Tip out rice from the pastry case & pour in filling, either grate fresh (best) nutmeg over the top or sprinkle from a jar.
Bake in the oven at 130'c for 35 mins or until there is a light wobble when shaken.
Suggestion & Tips
Best eaten fresh & slightly warm with cream. You can make in small individual tart tins if you wish.