Ingredients:
250g plain flour
125g butter
2 tbsp golden caster sugar
2-3 tbsp cold water
For the filling
4 eggs
3 egg yolks
350ml double cream
3 tbsp golden caster sugar
2 tbsp cinnamon
Method
First to make the pastry:
Mix together the flour, sugar and butter until it forms a crumble type texture.
Add the cold water a little at a time and mix together until it comes together as a dough.
Transfer the mixture onto a clean work surface lightly floured and shape into a firm ball of dough.
Wrap the pastry in cling film and place in the fridge to rest for 30 minutes.
To make the filling:
Preheat the oven 160c
Crack the eggs into a bowl and add the additional yolks.
Whisk the eggs together with the sugar for 1 minutes, then add the cream and whisk again until fully mixed together.
To line the pastry tin, remove the pastry from the fridge and place on a lightly floured work surface.
Roll out the pastry to approximately 1/2cm.
Lay the pastry on top of the tin and carefully push into the corners being careful not to stretch the pastry. Fold it into the corners and press it in.
Leave the pastry to rest for 5-10 minutes before trimming the excess pastry from the edges.
Pour the egg and cream mixture into the pastry case, then sieve over the cinnamon.
Carefully transfer the tart to the oven and bake at 160c for 45-50 minutes.
Products to use:
MasterClass Non-Stick Loose Base Rectangular Fluted Flan / Quiche Tin
