Food & Drink: Weekend Cook
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.22: CHESTNUT AND STEM GINGER TART
Serves six
Total time: 2 hours
I LOVE just about any pudding involving chestnuts and always keep a tin or two of puree in reserve, though I prefer the unsweetened puree.
Pastry
60g/21/2oz unsalted butter, softened
60g/21/2oz caster sugar
2 medium egg yolks
110g/4oz plain flour, sifted
25g/1oz ground almonds
Filling
250g/9oz cream cheese
450g tin chestnut puree
110g/4oz demerara sugar
150ml/5fl oz double cream
3 medium eggs, beaten
3 tbsp ginger syrup
1 knob stem ginger, finely sliced and then chopped
cocoa for dusting
For the pastry, cream the butter and sugar together and beat in the egg yolks. (This can be done in a food processor.) Add the flour and ground almonds and when the dough begins to form a ball, wrap it in cling film and chill for at least an hour. Preheat the oven to 190C/ 375F/Gas 5. Roll out the dough in a circle to fit a 20cm/8in cake tin (with a removable base), and line it. Prick the pastry with a fork and bake for 12 minutes or until golden. Allow to cool.
Reduce the temperature to 150C/300F/ Gas 2. For the filling, blend the cream cheese and chestnut puree in a bowl. Add the sugar, cream, beaten eggs and ginger syrup and beat until smooth. Sieve and add the ginger. Pour on top of the pastry case and bake for 30-35 minutes until the outside is set. The inside should quiver when gently shaken. Run a knife around the edge of the tin. Allow to cool,cover and chill for at least an hour, and preferably overnight. Dust with cocoa before serving.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments