Ref: 488
Heading: Puddings
Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 6
Change no of portions required to :
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Ingredients & Prep
235 g
plain flour
160 g
butter unsalted cold for grating
60 g
icing sugar
1 lemon zest only
1 egg
1 egg yolk only
1 pinch
Salt
Filling
6 egg yolks only
500 ml
double cream
75 g
caster sugar
sprinkle
nutmeg
Method
Step 1
Pre-heat oven to 170'c (pastry) down to 130'c for the pie.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Tip out rice from the pastry case & pour in filling, either grate fresh (best) nutmeg over the top or sprinkle from a jar.
Step 8
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.