Duck Egg Tart

1 September 2013

Duck Egg Tart


For the sweet pastry

500g flour (add last)
300g butter
200g sugar
2 eggs

For the filling

22 egg yolks
1600ml double cream
220g caster sugar


Roll out the pastry then let it rest in the fridge for 20 minutes. Place the pastry in individual tart cases and fill with ‘baking beans’, bake for 20mins at 160°C. When golden and crisp, brush with 1 egg yolk and place back in the oven for 1 minute until golden, this will seal the pastry tart.
For the filling, combine all the ingredients in a bowl and pass through a fine sieve. Fill the pastry cases. Bake at 90°C for one hour until firm, but still wobbly. When cooked, rest for 20 minutes and finish with some grated nutmeg. Serve either on their own or with some tart rhubarb.

Chef's Tips:

Use alternative fruits throughout the year, such as strawberries, gooseberries, raspberries and cherries