From Chef Graham Tinsley, Castle Hotel
Makes 1 x 8” Tart
Ingredients
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
Method
- 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“