OH the joys of summer and the new season whimberries, they have a very short season and it is well worth pestering your greengrocer to get them, as generally supermarkets don’t stock them because they are so perishable. The fruit itself is fabulous made into jams and tarts and you’ll find in this recipe the tangy fruit really complements orange custard.
Makes 6 together the flour, sugar and butter until it forms a fine crumb. Add the egg and lemon and knead to a smooth dough, place in the fridge to firm slightly. 2. Lightly dust a work surface with some plain flour and roll out the pastry thinly to about 2mm thick. Use to line six tart cases or alternatively make one large one. 3. Bake in a hot oven 180°c for about five minutes until lightly coloured and golden. Remove from the oven and leave to cool. Ingredients: ●● One pint milk ●● Four egg yolks ●● 4oz caster sugar ●● 2oz plain flour ●● Vanilla essence ●● Zest of one orange 1. Heat milk and flavourings in a heavy bottom pot. 2. In separate bowl, beat eggs and sugar together until smooth then add flour and beat until smooth. 3. When milk is almost boiling scoop some milk into the egg mixture and blend then transfer back to milk in pot and whisk while cooking until it thickens.
‘skin’ forms as it cools.
Nutters Restaurant, Edenfield Road,
Rochdale. Tel: 01706 650167 @Nutsfood on Twitter