Ingredients
- Double Cream - 150ml
- Vanilla Flavouring
- Bramley Apples - 1
- Free Range Medium Egg - 2
- Ground Cinnamon
- Mincemeat - 200g
- Shortcrust Pastry Block
- Milk Full Fat - 568ml
- Caster Sugar -50g
- 4 Egg Yolks
Method
- Roll out the pastry and fold into a pastry case
- Bake blind at 190c until cooked
- Mix the mincemeat and two eggs
- Add apple puree, a small amount at the centre of the tart
- Bake for 15 min 180c
- Make baking custard by boiling the milk with the cream then add vanilla
- Whisk the egg yolks and sugar, add to the hot liquid and pour on top of the tart
- Bake in the oven at 160c until set
- Allow to chill and serve
Robert Shrewsbury
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