MOORISH CUSTARD TART

Who doesn't like the odd tart. Well i am sure I'm not alone in the pursuit of happiness, a well made tart certainly delivers in the happiness stakes. But unfortunately only temporary happiness can be achieved with this comforting Moorish custard tart, reason being it will not stay in the fridge for long, it will be gone before you finish the oohs and ahhs of moorish delight.

THE RECIPE;

1 quantity of pine nut pastry- this recipe makes three batches!

2 cups/10oz pine nuts
1/3 cup of sugar(approx 75g)
3 cups of plain flour
8oz/250g unsalted butter(room temp)
1 large egg
1 tsp of vanilla extract/essence
Extra butter and flour for greasing the tin.
METHOD;
Pulse the pine nuts in a food processor, add the sugar and flour then pulse again until the nuts are finely ground and the mixture resembles breadcrumbs. Place this mixture into a mixing bowl, add the softened butter,egg and vanilla extract/essence. Mix to combine(a ball of dough should form at this point), and divide into three equal parts. Wrap each dough mixture in cling film. Place one quantity of dough into the fridge and freeze the other two if not using within 24 hours. You will require a 9" tart tin/sandwich tin with a removable bottom. Grease the tin with butter and give a light dusting of flour, now place into the fridge for ten minutes. Pre heat an oven to 180 c, take out the tart tin after the 10 minutes and mould the pastry into the tin with your fingers, making sure that a uniform thickness is achieved throughout. Place in the centre of the pre-heated oven and bake for 20 minutes. Turn the tin 180 degrees after the first ten minutes to allow for even cooking. Remove from the oven after 20 minutes, and proceed with the rest of the recipe.

THE CUSTARD;
1 pint double cream
8 lge egg yolks
80g vanilla sugar
1/2 tsp vanilla essence
Nutmeg to taste(grated)

METHOD;
Seperate the eggs and place the yolks into a bowl with the vanilla sugar. Warm the cream in a pan, once warmed through but before boiling pour onto the whisked eggs and sugar and whisk again to combine. Add the custard to the tart shell and bake for 45 minutes at 120 c/ 250 f/ gas 1/2. After the 45 minutes baking remove from the oven and allow to cool, once cool place in the fridge and allow to chill for 2 hours or until set.