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Emberday Tart
Try the recipe for this tasty Medieval dish.
Main courses
The Emberday Tart is delicious with potato salad and coleslaw
Marie Smith
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Preparation time
20 minutes (prep. time)
Cooking time
30 minutes (cooking time)
Serves
6
Ingredients
Method
Ingredients
1 pastry case 24cm (9 inch), baked blind with short-crust pastry
(homemade pastry made using 150g/6oz of flour)
A handful of chopped walnuts
1 medium chopped onion
A small handful of raisins
Salt and pepper to taste
7 sage leaves, roughly chopped
Roughly the same amount of chopped parsley
Grated cheddar cheese
Custard:
2 eggs
300ml double cream
1tsp ground cinnamon
1tsp ground ginger
Method
Cover base of pastry with chopped walnuts and then cover with the chopped onion.
Place raisins on top followed by the sage and parsley, finally covering the surface with the grated cheddar.
Mix all the custard ingredients together in a jug and carefully pour over the tart.
Bake in a preheated oven at 180°C (for fan oven 160°C, Gas mark 4) for 30 minutes until set and golden brown.
Serve warm, or cold.
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