Serve cold with a dollop of whipped cream and berries.
125g plain flour
50g icing sugar
100g unsalted butter
2 medium eggs
25g chopped hazelnuts
50g each rolled oats and dried cranberries
50g brown sugar
1/2 tsp cinnamon
125ml milk
2 tbsp double cream
2 tbsp cornflour
50g caster sugar
Rub the flour, icing sugar and 75g butter until it resembles breadcrumbs, then mix with an egg yolk (save the white) and 2 tsp water until smooth then chill the dough. Melt 25g butter then mix with the hazelnuts, oats, cranberries, brown sugar and cinnamon. Spread this on a baking tray lined with non-stick paper. Roll the dough out to line an 18-20cm round deep tart tin, chill the tart case to firm it, then line with non-stick paper and baking beans. Heat the oven to 180°C/160°C fan/350°F/gas 4 and bake the tart and the granola for 20 minutes. Remove the granola, spread it with a fork and cool; give the tart an extra 10 minutes baking without the lining. Whisk milk, cream and cornflour, bring to the boil, remove and beat in the whole egg, extra white and sugar. Pour into the tart case, bake 15 minutes (same temp) then sprinkle on the granola and bake another 5 minutes.
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