Submitted by: Stewart Williams, Head Chef
, Stradley Park Hotel, Llanelli
Ingredients:
Suitable for vegetarians Shortbread Pastry (makes 1 1/4lb of dough) 25g ground almonds
275g organic flour
125g organic butter
100g icing sugar
1 organic egg
Pinch of salt
1 drop of vanilla essence
Custard Filling 2 cartons of organic banana-flavoured milk**
6 whole organic eggs
Pinch of nutmeg
Method:
Sift together the ground almonds and flour on a work surface. Make a well in the centre of the flour and almonds, place butter in the well, and rub flour mixture into the butter. Until the mixture comes into a fine breadcrumb mix, add the icing sugar, salt and egg and mix together, then add vanilla essence and form all ingredients into a soft dough. Leave to rest for an hour.
Roll rested shortbread into designed diameter making sure its 3mm thick, like a tart/tartlet mould with the pastry, making sure edges are crimped neatly, chill for 20 mins.
The banana mixture can be added now, but you may prefer to bake the pastry blind before hand, resulting in a crunchier texture, bake for 8 to 10 mins.
Banana Custard Filling
Beat 6 whole eggs into the banana milk until all mixed up, pour mixture up to the top of the tartlet. Sprinkle with nutmeg, bake at a temperature of 240c/ 450f, until custard has just set.
Garnish with slices of banana and gooseberry compote.
This is my variation although any flavoured (or plain milk) could be used, also the garnish and sauce may be changed accordingly, i.e chocolate milk torte with a raspberry coulis, also could be served hot or cold, or even you could make a large tart and portion it out ideal for a summer picnic, or served hot as a fantastic end to a dinner party.
Go to What to Buy for details about organic dairy products.
