The first one is a ham tart. We thought everyone has so much ham at Christmas time it would be nice to do something different with it. It was a bit of experiment but it came out pretty well.
Ingredients Pastry 250g Plain Flour Pinch Salt Cold Water – enough to bring it together – maybe a 1/2 to 3/4 of a cup 180g Butter
Custard 1 1/2 Cups Single Cream 4 Egg Yolks 30 mL Brandy 2 Cloves 2 Bay Leaves Zest from 1/4 of a small Orange (grated)
Filling 300g Shredded Christmas Ham 6 Spring Onions finely chopped
Method For the pastry rub the butter into the flour and salt. Once rubbed in add the water and bring together without working it too much. Wrap in cling film and place in the fridge for an hour. Then roll out and place in mini tart tins, now blind bake for 10-15 mins at 180 degrees C.
For the custard, slowly simmer the cream, brandy, bay leaves, zest and cloves in a pot for 15 mins. In the mean time whisk together yolks. Add yolks to hot cream, reduce heat and whisk until custard thickens.
Then strain the custard, mix with ham and onions then pour into tart shells – not quite to the top and bake in the oven at 160 degrees C for 20-30 mins till just set.