- Serves: 10
- Sweet pastry
- 350g strong white flour
- 110g icing sugar
- 1/2 egg
- 130g of unsalted butter
- 115g butter
- 50g cold water
- 70g caster sugar
- 1 egg
- 30g vegetable oil
- 250g plain white flour
- 10g baking powder
- Pinch of sea salt
- 460g left over Christmas pudding
- 100g cold black tea
Not sure what to do with the left over Christmas Pudding? This Christmas Pudding Crumble Tart makes a delicious warm pudding on those cold Winter days and ensures nothing is wast-ed.
- Place the flour, icing sugar and butter into a mixer and mix until all of the butter has been incorporated
- Add the egg and water, mix until a smooth dough has formed.
- Remove from the machine, wrap in cling film and chill in the fridge for an hour.
- Place the flour, butter, pinch of salt, baking powder and sugar into a mixer and mix until the butter has been well combined
- Add the egg and oil, mix until a crumble has formed, chill until required.
- Grease an 12 inch pastry ring and place on an baking tray.
- Remove the pastry from the fridge and roll out to the thickness of a £1 coin, line the pastry ring.
- Place a double layer of cling film on top of the pastry
- Using baking beans or rice, fill the tart case and return to the fridge for 15 mins while the oven heats up to 170 º
- Bake the tart case for 20 minutes then remove the baking beans and place back in the oven for another 5 minutes.
- Remove from the oven and allow to cool.
- Warm the Christmas pudding in a microwave for a couple minutes to make it easier to crumble and stir through the cold tea until it makes a loose mix.
- Spread this evenly over the bottom of the blind baked tart case.
- Top with the crumble mixture and bake at 170º for 25-30 minutes.
- Allow to cool for 10 minutes and dust with icing sugar.