Ingredients
Method
1.Preheat oven to 200˚C. Grease a tart tin and line with pastry, leaving some to overhang (to prevent shrinkage when it cooks) and prick the bottom with a fork. Refrigerate (or freeze) for 15-20 minutes.
2.Remove and pop straight into the oven and cook for 15 minutes or until it begins to colour. Remove any excess pastry overhangs and neaten up the edges. Cool.
3.In a saucepan, add sugar, cream, flour and butter, then bring to the boil. Allow to cool for 5 minutes before beating or whisking in eggs and yolk until smooth – keep mixture moving as you add the eggs so they don’t scramble.
4.Pour into the pastry case and fill right to the top. Top with walnuts.
5.Bake for 10 minutes, then reduce oven to 170˚C and bake for a further 30 minutes or until just set. Cool and serve in slices.
If using a fluted tin, it is best to ease the tart from the tin before it is completely cold. This enables the edges to more easily and cleanly come away from the tin. When using brown sugar in recipes, I prefer to go by grams (rather than cup measures) as it is more accurate given that brown sugar can be loosely or tightly packed into a cup.
Note
