Christmas pudding tart
METHOD
The day before, place the cream and milk in a pan and bring to 85C. Meanwhile, whisk the egg yolks with sugar in a bowl.
Pour the hot cream on the sugar egg base and mix well. Pass the mixture back in the pan and cook on very low, continuously mixing until you get a light custard texture. Take off the fire and add the yogurt.
Refrigerate overnight and churn in an ice-cream machine.
Mix all the dry ingredients in a bowl, add the butter and egg yolks and work quickly, wrap in cling film and chill for 1 hour.
Grease and flour one 15-inch tart mold, roll the pastry and line the mold. With the help of a fork pierce the base of the tart, place a piece of baking parchment and cover with dry beans for blind baking. Cook on 180C for 10-12 minutes.
Place the cream in a deep based pan and gently heat. Add the Christmas pudding and chocolate, cook on low for 1 minute. Pass the mixture in a blender and blend until smooth. Strain straight into cold tart base and refrigerate for at least 3 hours.
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The property comprises first floor offices in LN6 3 with lift and stair access from the ground floor. The suite provides modern open plan and private office space finished with carpeted floors, painted plastered walls, perimeter trunking, suspended ceilings incorporating inset lighting and air conditioning. The suite benefits from shared WC facilities and a small kitchenette. Externally, there are allocated car parking spaces.![]()
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