Serves 6-8
Ingredients
For the tart:
. 500 ml (18 fl oz) whipping cream
. 1 vanilla pod, split
. 6 egg yolks
. 85 g (3 oz) caster sugar
. 5 ml (1 teaspoon) arrowroot
. 5 ml (1 teaspoon) rosewater
. 19 cm (7½-inch) diameter / 5cm (2-inch) deep sweet short crust pastry case, baked blind
. 10 ml (2 teaspoons) grated nutmeg icing sugar, sifted, to decorate.
For the blackcurrant sauce:
. 300 g (10½ oz) frozen blackcurrants
. 100 g (3½ oz) caster sugar
. a squeeze of lemon juice
Preparation
. Preheat the oven to 160°C/325°F/Gas 3. Pour the cream into a small pan. Add the vanilla pod and bring to the boil. Whisk the egg yolks and sugar together for one minute, and whisk in the arrowroot. Pour on the boiling cream and stir well, add the rosewater and strain through a fine sieve.
. Pour the cream and egg mixture into a pastry case and carefully place in the oven. Cook for about 30 minutes, or until just set and still slightly wobbly (the custard can suddenly overcook, so keep an eye on it). When cooked remove from the oven, sprinkle over the nutmeg and leave to cool. Chill well, preferably overnight.
. To make the blackcurrant sauce, liquidize the blackcurrants with the sugar, lemon juice and about 75 ml (5 tablespoons) of cold water to make a smooth sauce. Pass through a fine sieve to remove any seeds.
. To serve, cut the tart into 6-8 wedges dust with icing sugar and pour over blackcurrant sauce.
Phil Vickery
Excerpt from his book ‘Puddings’, available from Telegraph Books.
Meursault
