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.