Eggnog Tart with Candied Walnuts

Serves 12-14 (makes one large tart)

Ingredients Pastry

270g plain flour 125g cubed Scottish unsalted butter (room temp)

1 tsp ground ginger

1 tsp ground cinnamon 50g icing sugar 1 free-range Scottish egg yolk for glazing (room temp) Splash of cold water

Eggnog

50g caster sugar 2 free-range Scottish egg yolks 150ml Scottish full fat milk 125ml Scottish double cream

75ml single malt Scotch whisky

Remaining filling

350g full fat cream cheese 65g icing sugar 350ml of Scottish double cream whipped until firm Fresh nutmeg ¼ teaspoon of cinnamon 1 vanilla pod, scraped and seeded

Candied walnuts

100g walnut halves 100g caster sugar 100ml cold water

Method For the pastry

Put all pastry ingredients in a large bowl and rub together until it resembles fine breadcrumbs. Bring together with very cold water. Wrap the dough in clingflim. Place in fridge for an hour.

For the eggnog

Whisk the yolks and sugar together until creamy and fluffy. Heat the milk and cream together until just below boiling, then pour slowly over the fluffy yolks as you whisk. Return to the pan and gently heat the mix as it will form a custard consistency that will coat the back of the spoon. Finally add the single malt. Chill for 30 mins or more. (The mixture can be made well in advance if stored sealed in the fridge. Half is for the filling, the other half is chef’s prerogative to create the classic eggnog drink).

For the candied walnuts

These can also be made a few days in advance. Bring the sugar and water to a gentle simmer in a small pan, using a slotted spoon dip the walnuts in and out of the sugary water for around 15 secs at a time. After about 5 mins you will have sticky caramel walnuts. Let them cool and then quickly fry off in a little hot vegetable oil to get them shiny and crunchy. Leave to cool.

Take your pastry out and roll into a large 12-13” circle. Gently place this into a 9 inch fluted tart case and press gently into the edges. You should have around 2 inch of overhanging pastry to allow for shrinkage as it cooks. Pop the pastry back into the fridge for a couple of mins and then take out and prick all over with a fork. Pre-heat your oven to 180°C and blind bake the pastry for around 12 mins. Take it out, brush with an egg yolk and return to the oven for another 5-6 mins until golden, then take out and cool. Use a sharp knife to trim your pastry case edges.

For the remaining filling

Beat together the cream cheese, spices, vanilla and icing sugar then fold through the stiff peaky whipped double cream. Now fold in half of the chilled eggnog custard. Spoon into tart case and press your candied walnuts in. Grate fresh nutmeg on top. Chill for at least 4-5 hours. Slice and enjoy.