Two tarts and soggy Cornwall

We went to visit friends in Cornwall last weekend, and took Tart Number One along with a salad and a bottle of wine.  We stayed in our van in their lovely garden, and apart from some sogginess, had a fantastic time.  Such a relaxing time, no massive itinerary, just fielding small children and catching up. We had intended to take a slow route back and book into a couple of campsites, but the weather wasn’t up to it, and I had a job interview to get back for (more of that another time…), so we came straight home, after a quick stop in Tavistock for a pasty with my parents, sister and nephew.

Chicory and blue cheese are perfect together, one bitter and the other savoury.  I’ve added a bit of ground coriander to the pastry for warmth.  Caraway would be nice too, and a herby lemon-dressed salad on the side.

Tart Number Two contained fresh eggs from the happy Cornish hens (although one mysteriously karked it while we were there, but we didn’t let that put us off) and some homemade Elderflower Cordial.  I’m not sure what possessed me to start getting all arty with the dark chocolate.  As I said, I had a job interview.  It certainly looks like the work of someone nervous!

Tart Number One – Chicory and Dolcelatte

For the Pastry

100g butter

200g plain flour

2 egg yolks

Half a teaspoon of ground coriander

1 tablespoon of water

For the Filling

2 heads of chicory, quartered lengthways and blanched for 2 minutes, then drained, refreshed and patted dry in a tea towel

4 eggs, beaten with 200ml double cream, a little salt, and some black pepper

150ml Dolcelatte, crumbled up

2 tablespoons grated Pecorino

Pre-heat the oven to 180C.

Pulse the pastry ingredients until they come together, then wrap and chill for at least 30 minutes.  Roll out and use to line your 23cm loose-bottomed, greased tart tin.  Lay the chicory into the tart case, crumble over the Dolcelatte, pour over the seasoned egg and cream mixture and bake for 30 minutes.  Sprinkle over the grated Pecorino and return to the oven for a further 10 minutes until golden and puffed up.  Allow to cool a little before serving, with some nice wine!

Tart Number Two – Lemon & Elderflower

For the Pastry

100g butter

200g plain flour

50g icing sugar

3 egg yolks

For the Filling

The juice & zest of 4 unwaxed lemons

2 tablespoon of elderflower cordial (shop-bought if you don’t have a clever friend like mine…)

220g caster sugar

300ml double cream

8 whole eggs, beaten

2 egg yolks, beaten

1 teaspoon vanilla extract

75g butter

To Decorate

50g dark chocolate, melted

Pre-heat the oven to 180C.

Pulse the pastry ingredients until they come together, then wrap and chill for at least 30 minutes.  Roll out and use to line your 23cm loose-bottomed, greased tart tin.  Line with foil or greaseproof and half-fill with baking or dried beans.  Bake for 10 minutes, then remove the beans and foil/greaseproof and bake for another ten minutes. Reduce the oven temperature to 140C.

Put all the filling ingredients in a saucepan and melt together.  Heat until hot, but not bubbling and stir until thickening.  Pour through a sieve into the pastry case and bake for 30 minutes.  When cool, decorate with the melted chocolate, and allow to set.  Serve chilled, with chocolate or vanilla ice cream.

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One response to “Two tarts and soggy Cornwall

  1. Tart number one was a winner in my book! Tart number 2 looks pretty good too, must be the eggs! You and your tarts welcome here anytime… man and children too of course :0)

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