Restaurant 1861

Fine food worth the extra mile!

Welsh whinberry tart


320g of whinberries
130g of flour
½ teaspoon of salt
30g of cornflour
2 teaspoons of caster sugar
65g of butter  
One egg yolk
2 tablespoons of cold water
65g of icing sugar
2 eggs 
30g of ground almonds


Preheat your oven to 200C or gas mark 6. Sift the cornflour, flour, salt, and caster sugar into a mixing bowl then rub in the butter until the mixture resembles fine bread crumbs. Add the egg yolk and two tablespoons of cold water and mix together to form the pastry dough. Roll out on a lightly-floured surface until thin enough to line a 9-inch flan dish with a little overlap, as pastry tends to shrink when baked.

Bake blind for ten minutes or until firm. Wash the whinberries and allow them to dry off. Spread the whinberries over the flan case. Mix the icing sugar, eggs, and almonds, then pour this mixture over the whinberries. Bake at 160C or gas mark 3 for 45 to 55 minutes or until golden brown. Serve hot or cold with pouring cream.