Name: Prune and port tart
Cook time: 60 min
Total time: 60 min
Yield: 8
Ingredients: 1 cup (200g) seeded prunes; 250 gram crème fraîche; 2 eggs; 2 tablespoon caster sugar; 2 tablespoon port; 1 tablespoon cornflour; 1/2 teaspoon garam masala; 1 tablespoon icing sugar; 1 1/4 cup (185g) plain flour; 1/2 cup (50g) walnuts; 2 tablespoon caster sugar; 125 gram butter, chopped coarsely; 1 egg

Ingredients

1 cup (200g) seeded prunes

250 gram crème fraîche

2 eggs

2 tablespoon caster sugar

2 tablespoon port

1 tablespoon cornflour

1/2 teaspoon garam masala

1 tablespoon icing sugar

1 1/4 cup (185g) plain flour

1/2 cup (50g) walnuts

2 tablespoon caster sugar

125 gram butter, chopped coarsely

1 egg

Method

1.Make walnut pastry. Process flour, nuts and sugar until combined. Add butter; process until crumbly. Add egg, process until ingredients just come together. Knead on floured surface until smooth. Enclose with plastic wrap; refrigerate 30 minutes.

2.Preheat oven to 200°C/400°F. Grease 24cm (9½-inch) loose-based flan tin.

3.Roll pastry between sheets of baking paper until large enough to line tin.

4.Lift pastry into tin; ease into base and side, trim edge. Refrigerate 20 minutes. Place pastry case on oven tray, bake 20 minutes; cool. Reduce oven to 180°C/350°F.

5.Place prunes into pastry case. Combine crème fraîche, eggs, sugar, port, cornflour and garam masala in large jug; gently pour over prunes.

6.Bake about 25 minutes or until custard is set; cool. Refrigerate overnight. Dust with sifted icing sugar.

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Ingredients

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