revised discussion

From Chef Graham Tinsley, Castle Hotel


Makes 1 x 8” Tart




5 Egg Yolks

10 oz. Double Cream

4.5 oz. Bailey’s Liquor

3.5 oz. Dark Chocolate

5 oz. Superfine Sugar


Sweet Pastry


1 lb. Plain Flour

8 oz. Butter

4 oz. Superfine Sugar

1.5 Eggs



  • Mix the flour and butter together to breadcrumb size, add the sugar, add the eggs. Do not over mix.
  • Line the tart rings with sweet pastry and bake blind.
  • Bring cram to boil, remove from heat and stir in the chocolate until melted.
  • Lightly mix the eggs and sugar together in a boil and stir in the chocolate mix.
  • Finally stir in the liquor.
  • Pour the mix into the pastry cases and bake at 285°F for 10 – 15 minutes, or until the tarts are set with a little wobble in the center.
  • Cool at room temperature.


For other Welsh recipes see:

Graham Tinsley Recipes (Welsh Rarebit, Conwy Mussels, Treacle Tart)

Chef’s Room Fish & Cookery School Recipes (Crescenti, Figs & Mascarpone,Glamorgan Sausage, Laverbread Cockle Fritters, Melon and Arugula (rocket) Salad,Oysters & Laverbread, Persimmon Salad)

&   &   &

From “Castles by the Sea

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