Patagonia Cream Tart
Ingredients
- 225g Flour
- 125g Butter
- 3 Eggs, separated
- 275mls Double Cream
- 1 tbsp Sugar with 1 tsp Vanilla Essence
- A sprinkle of Nutmeg
Method
Rub the butter and flour together to a breadcrumb consistency then add the egg yolks.
Rest the mixture in the fridge for at least an hour, then roll out to line a large pie dish.
Beat the egg whites to the stiff peak stage then fold into the cream and sugar and vanilla essence
Place in the pie dish and then sprinkle nutmeg on top and bake at 175C/Gas 5 for 35-40 minutes.