Name: Minted Shallot Custard Tart
Cuisine: French
Ingredients: 1 teaspoon sugar; 1 tablespoon chopped fresh mint; Salt and freshly ground black pepper; 300 ml (½ pint) double cream; 250 g (9 oz) plain flour; 50 g (2 oz) unsalted butter; 5 tablespoons dry sherry; 450 g (1 lb) banana shallots, thinly sliced; freshly grated nutmeg; 200 ml (7 fl oz) milk; 176 g (6 oz) chilled unsalted butter, cut into small pieces; 1 egg, beaten; A pinch of salt; 2 free range eggs; 2 free range egg yolks

Preparation info

Difficulty
Medium

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

50 g (2 oz) unsalted butter
450 g (1

Method

For the pastry, sift the flour on to a work surface or into a large bowl. Add the butter and blend together with your fingertips until it has a soft, sandy texture. Make a well in the centre and add the beaten egg and salt. Gently mix together with your fingertips to form a smooth, even dough. Wrap in clingfilm and chill for about 30 minutes. Preheat the oven to

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Minted Shallot Custard Tart

Ingredients

Method

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