Yields one large tart

 

Sweet Pastry

Ingredients:

• 250g Plain flour
• 95g Icing sugar
• 50g Ground flour
• 3g Salt
• 1 Egg
• 150g Butter unsalted

Method:

Mix all of the dry ingredients with the egg. Add cold cubes of butter and using your hands, mix until a crumble consistency. Place on a clean work surface and knead the crumble until it comes together. Wrap in cling film and place in the fridge for two hours. Roll to a thickness of 3mm and line a tart shell. Place in the freezer for ten minutes. Blank bake in a pre-heated oven at 160C for 10 minutes (fill the tart with baking marbles or uncooked rice wrapped in clingfilm if unavailable). Allow to cool before filling with the custard mix.

 

Coole Swan and Lime Custard Filling

Ingredients:

• 250g Coole Swan  
• 250g Cream
• 2 Limes
• 200g Caster sugar
• 50g Plain flour
• 6 Egg yolks 

Method:

Place the Coole Swan, cream, lime zest and juice into a pot and bring to the boil. In a bowl combine the egg yolks, caster sugar and flour. Add the egg yolk mix to the hot Coole Swan mix, whisk, and cook for 2 minutes. Pour the custard into the tart shell and cook in a preheated oven at 175C for 10 minutes. Allow to cool before removing the mould.

 

Coole Swan Apple and Lime Compote 

Ingredients:

• 4 Cooking apples 
• 100g Caster sugar
• 2 Limes
• 100g Light brown sugar 
• 50g Coole Swan 

Method:

Peel two of the apples, dice into small cubes(1cm* 1cm), place in a dish and add the caster sugar, Coole Swan, and the zest and juice of one lime and mix. Cook in the oven at 180C for 30 minutes. In the meantime, peel the remaining 2 apples, dice into large cubes(2cm* 2cm), and place into a pot with the light brown sugar and the juice from the second lime. Cook on a medium eat until the apples break down and becomes translucid (blend if necessary). Combine both mixes and allow to cool slightly before serving on top of the tart.