Watch Off Duty Chef on Tuesday 20th December at 6.30pm on RTÉ One.
Ingredients
Makes 1 large tart
Pastry
- 225g plain flour
- 110g soft butter
- 75g icing sugar
- 1 large egg
- Pinch salt
Filling
- 12 egg yolks
- 200g icing sugar
- 1ltr cream
- 20ml cognac
- 1 whole nutmeg
- 200g mincemeat
Method
Pastry
- Mix the flour, sugar and salt together in a mixer
- Add the soft butter and mix to a crumb
- Bind with the egg until a dough is formed, wrap and rest overnight in the fridge.
- Roll the pastry approx. 1cm thick, cut into a circle and chill in the fridge
- Carefully line a tart case allowing some overhang, chill in fridge
- Bake the tart case blind at 170c for 30-35mins, using baking beans for the first 15mins. Cook until the case is evenly golden brown.
- Using a grater, gently file back the excess pastry until you reach the edge of the tart ring. The case is now ready for the filling.
Filling
- Place the cream, cognac and the mincemeat in a pot with the cognac and simmer for 20mins to infuse the cream.
- Mix the egg yolk and icing sugar together until smooth. Strain the warm cream over this mix through a sieve and stir gently with a wooden spoon.
- Place the tart case on a tray in the oven, carefully pour the mix into it and remove any air bubbles.
- Cook for 50-60mins at 110c until the custard is completely set, you will know as it will go from liquid to having a light wobble.
- Remove from the oven and allow to sit at room temperature for 2 hours. Grate nutmeg all over the top and slice. It will also keep in the fridge for up to 3 days.
