What is egg wash? I’m often asked about egg washes at cookery demos. To make one, I use 1 egg with 2 tablespoons of cold water and beat well with a fork. Brush onto raw baked goods just before they go into the oven and perhaps again three quarters of the way through baking.

Ingredients

For The Pastry

  • 150g plain flour
  • 3 tablespoons cocoa powder
  • 1 tablespoon icing sugar
  • 50g chilled butter, diced
  • 1 egg yolk

For The Filling

  • 100g chocolate
  • 120ml double cream
  • ½ teaspoon ground ginger
  • 3 tablespoons toasted macadamia nuts, roughly chopped
  • 3 pieces crystallised ginger, chopped
  • 3 tablespoon chopped macadamia nuts and crystallised ginger, to decorate

Method

Catherine says: “Macadamia nuts are wonderfully creamy and one of my favourites. Cashew nuts are a good alternative if you can’t find macadamias. When I say that these are delicious, believe me, that’s an understatement! I love them (in moderation of course, because I’m supposed to be eating healthily this year!)”

  1. Pre-heat the oven to 190°C (fan 170°C, gas 5). Brush 6 loosebased tartlet tins with melted butter and dust with flour.
  2. To prepare the pastry, place the flour, cocoa powder and icing sugar in a bowl and add the butter. Rub it into the flour to form fine breadcrumbs.
  3. Add the egg yolk to make a soft pastry. Add a little water if you feel the dough is too dry. Allow to rest for 20 minutes in the fridge.
  4. Roll the pastry out thinly and use a large, round fluted cutter to make circles of pastry and carefully fit into the muffin tray.
  5. Line each pastry with a little square of parchment and fill with baking beans. Chill in the fridge again for about 20 minutes.
  6. Bake in the pre-heated oven for about 10 to 12 minutes. Carefully remove the parchment and baking beans.
  7. Brush the pastry cases with egg wash and return to the oven for 3 to 4 minutes until golden. Remove from the oven and cool completely.
  8. Meanwhile, place the chocolate, cream and ground ginger into a medium saucepan over a medium heat and slowly melt the chocolate, stir well until all is combined, thick and glossy.
  9. Allow the chocolate to cool and thicken, this will take about 30 minutes or so.
  10. When ready to serve, sprinkle the nuts and crystallised ginger into the base of the pastry cases and spoon the chocolate mix into the tartlet cases.
  11. When set, sprinkle the ginger and macadamia nuts on top.

Note:

"I'm often asked about egg washes at cookery demos. To make one, I use 1 egg with 2 tablespoons of cold water and beat well with a fork. Brush onto raw baked goods just before they go into the oven and perhaps again three quarters of the way through baking."