Name: Tamarind tart
Yield: For 6-8 people
Cuisine: United Kingdom
Ingredients: flour, for dusting; 1 egg; butter, for greasing; 125 g (4½ oz) chilled butter, diced; 2-3 tbsp pure tamarind concentrate, unsweetened (or use fresh tamarind pods if you have access to them); pinch of sea salt; 1 egg yolk + 1 tbsp milk, for egg wash; 100 g (3½ oz) icing (confectioners’) sugar; 1 tbsp water; 1 fresh bay leaf; 6 egg yolks; 500 ml (17 fl oz) full-cream milk; 150 ml (5 fl oz) cream, with at least 40% fat; 1 mace blade; 50 g (1¾ oz) raw (demerara) sugar; 250 g (9 oz) plain (all-purpose) flour

Preparation info

For
6-8
people

Difficulty
Medium

Appears in

Oats in the North, Wheat from the South

By Regula Ysewijn

Published 2020

About

Tamarind was a popular, yet rare, ingredient in the 18th century. It found its way to Britain through the East India Company. Tamarind is a pod-like fruit that looks a bit like a smooth peanut shell; inside hides the sticky black flesh that is used in the cuisines of different cultures, especially Indian. Tamarind adds a little sourness and enhances flavour. Combined with the bay leaf and mace, it makes this tart something very special.

Charles Carter has a recipe f