Christmas pudding finished, but still full of Christmas spirit and looking for another Christmassy desert? Dan Coates, our chef in Chalet Maurice has come up with a delicious Yuletide tart to help us continue celebrating.
|Sweet Pastry500g Plain Flour250g Butter75g Icing Sugar
|Custard Filling650g Double Cream200g Egg Yolks95g Caster Sugar
|Ice Cream100g Raisins100ml Dark Rum600g Double Cream
180g Caster Sugar
180g Egg Yolks
375g Caster Sugar
1 Vanilla Pod
- For the ice cream warm the rum and pour over the raisins. Leave for 2 hours. Bring the cream and milk to the boil.
- Meanwhile whisk the egg yolks and sugar till pale.
- Pour the cream mix over the eggs whisking. Return to the pan then cook on a low heat stirring constantly till the mix coats the back of the spoon. strain through a sieve and chill.
- Churn in an ice cream machine. When almost churned add the soaked raisins & rum then transfer to the freezer.
- For the orange peel score the orange skin in quarters, then peel. Cover with water, bring to the boil then plunge into cold water. Repeat twice more. Place all the ingredients into a pan with the orange peel and bring to the boil. Turn heat down and cook very gently for 3 hours. Leave to cool overnight in the liquid.
- For the pastry sift the flour and sugar then rub the butter in until it resembles breadcrumbs. Add the eggs then gently form into a ball. Cling film and chill for 30 minutes.
- Preheat oven to 170°c. Roll out to 2mm thick then line a 25cm loose bottomed tart tin. Don’t trim the excess the pastry. Place in fridge for 20 minutes to firm up.
- Line with greaseproof paper and baking beans. Bake for 25 minutes. Remove the greaseproof paper then bake for a further 10 minutes till golden. Brush with an egg yolk ad return to the oven for 1 minute.
- Preheat the oven to 100°c. For the custard filling bring the cream to the boil. Meanwhile whisk the egg yolks and sugar just to combine then pour over the cream whisking. Pass.
- Pour into the tart case and grate the nutmeg over liberally. Bake for 1 hour till the custard has a slight wobble. Leave to cool to room temperature.
- When ready to serve portion the tart and serve with a scoop of ice cream, orange peel and a grating of nutmeg.
Before joining Elysian Collection, Dan was Junior Sous Chef under Kenny Atkinson at The Orangery, Rockliffe Hall (5 Star Hotel, 3 AA Rosettes). Dan has also previously worked for Marcus Wareing at the Berkeley (2 Michelin Stars, 5 AA Rosettes), Kenny Atkinson at Northcote (1 Michelin Star, 4 AA Rosettes), The White Room Restaurant, Seaham Hall (1 Michelin Star, 3 AA Rosettes).