Patagonia Cream Tart

This dairy-heavy dessert was made by Welsh settlers in Argentina's Patagonia. It hails from the period after the River Camwy was dammed, which led to a dairy surplus. This is not one for anyone on a low cholesterol diet!


  • 225g Flour
  • 125g Butter
  • 3 Eggs, separated
  • 275mls Double Cream
  • 1 tbsp Sugar with 1 tsp Vanilla Essence
  • A sprinkle of Nutmeg


  1. Rub the butter and flour together to a breadcrumb consistency then add the egg yolks.
  2. Rest the mixture in the fridge for at least an hour, then roll out to line a large pie dish.
  3. Beat the egg whites to the stiff peak stage then fold into the cream and sugar and vanilla essence
  4. Place in the pie dish and then sprinkle nutmeg on top and bake at 175C Gas 5 for 35-40 minutes.