![]() Pulse the flour, butter and salt in a blender until the mixture resembles large crumbs.Remove from the oven and leave to cool down for 20 mins before serving with ice cream or thick clotted cream. Carefully pour the filling into the pastry case put in the lower part of the oven to bake for 35-40 mins or until the filling is just set. Combine the golden syrup, ginger, ginger syrup, lemon, eggs and breadcrumbs in a bowl, briefly whisking everything together until combined. Lower the oven temperature to 160C/140C fan/gas 4. ![]() Leave the pastry to cool before trimming off the overhanging edges with a small serrated knife. Remove the parchment and bake for a further 10 mins or until the pastry is golden brown. ![]() Line the pastry case with baking parchment and baking beans, then put in the oven on the baking sheet, and bake for 15 mins. Put a baking sheet into the oven to heat up. Roll out to the thickness of a pound coin, and line a 22cm fluted tart tin with the pastry, leaving an overhang. Form into a ball (add another tbsp water if you need to), wrap and chill for 30 mins. Stir though the icing sugar, then quickly add the egg yolks and 2 tbsp water, mixing swiftly with a cutlery knife to combine. Add the butter and rub together with your fingers to a fine breadcrumb-like texture (you can also do this part in a food processor). Sieve the flour and salt into a large bowl.Leave to cool until just warm before slicing and serving with custard. Return the tart to the oven and bake for another 5 mins until the cornflakes are golden and toasted. Tip the cornflake mixture over the jam and gently press down until all of the jam is covered with a layer of the mixture. Spoon the jam into the cooked pastry base, then level the surface. ![]() Fold in the cornflakes to coat in the butter mixture.
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