INGREDIENTS
Makes 1 x 20cm tart
For the cheddar pastry:
- 100g butter
- 100g pastry flour
- 80g Isle of Mull Cheddar, grated through a fine grater
- A rice bag; cling film a mug full of uncooked dry rice into a ball
For the cheddar custard filling:
- 60g egg
- 20g milk
- 45g Isle of Mull Cheddar, grated through a fine grater
- 10g English mustard
- 100ml double cream
METHOD
Make the pastry:
Rub the butter and the flour together to create an even breadcrumb texture.
Add the cheese and bring together to create a dough.
To blind bake, bake at 160°C fan for 15 minutes with the rice bag in the centre, then, remove the rice bag and bake for a further 5 minutes.
Make your cheese custard:
Put the cream and milk into a large pan and gently bring to just below boiling point.
Meanwhile, in a separate bowl whisk the yolks, mustard and cheese together. Then, gradually pour the hot milk mixture onto yolk mixture until smoothly combined. Season with salt to taste.
To bake the finished custard tart, fill each case to the rim and bake at 160°C fan for 15 minutes or until just set.
Leave to cool and then cover it in grated cheddar to serve.
