For the shortcrust pastry
- 200g plain flour
- 100g butter, chilled and cubed
- 35ml of cold water;
- pinch of sugar
For the custard
- 1 whole egg
- 1 egg yolk
- 150ml cream
- 1 tbsp caster sugar
For the filling
- 150g kale, roughly chopped and washed
- 75g pecans, roughly chopped
- 1 small pear, cubed
- 100g Cashel Blue cheese, cubed
- 1 tsp coconut oil
- 1 tsp butter
- maple syrup to taste.
- Put flour, a pinch of sugar and cubed butter into a food processor and process until the mixture resembles breadcrumbs. Gradually add the cold water until the dough just about comes together.
- Remove from the food processor, wrap the dough in cling film and chill in the fridge for 15 minutes.
- Make a cartouche of greaseproof paper, roughly 8-10cm bigger than your tart tin.
- Remove pastry from the fridge and roll out to a thickness of 3mm (seal any cracks in the pastry with your fingertips and continue rolling). Don’t overwork the pastry. Carefully wrap the pastry once or twice around the rolling pin and place it over the tart tin. Push the pastry in the tin well into the corners and remove overhanging bits.
- Insert the cartouche and baking beans. Chill the pastry for at least 20 mins in the refrigerator and blind bake pastry for approx. 15 mins at 200°C.
- Reduce oven temperature to 180°C, remove baking beans from the pastry and bake for a further 10-15 mins. Remove from the oven and cool.
- Make the custard by whisking the egg, the yolk and 1 tablespoon of sugar together.
- Heat the cream by bringing to a simmer, remove from heat and, using an electric mixer, add to the egg mixture.
- Return the custard to the stove and on low heat (between 75-85°C). Using a wooden spoon, stir continuously until it coats the back of the spoon and when you drag your finger along the spoon, the trail remains visible.
- Sauté the kale in the teaspoon of butter and coconut oil and set aside.
- When all your ingredients have cooled, begin filling the tart case by starting with a layer of blue cheese on the bottom, followed by kale, pear and pecans and more cheese. Repeat the process until all fillings are used up.
- Pour custard over the tart evenly and drizzle with maple syrup to taste.
- Bake for 45-60 mins at 180°C, or until the custard has set and the pecans have toasted (cover the tart with tinfoil 20-25 mins into baking and return to oven).
- Remove from oven and cool before slicing.
In partnership with the National Dairy Council