The recipe was originally by James Martin who advocating the serving some stewed crab apples on the side. His versions were to be cooked in six 9″ tart tins. Being bereft of such tins I used a small, cupcake, sized baking tray. The amounts below make 15. Which is annoying when my tray only has 12 holes!
Serve warm with a little ice-cream, a dollop of stewed apple or, as here, a pour of whipped double cream.
Recipe: Kentish Pudding Pie Tarts
Kentish Pudding Pie Tarts
A traditional English tart, just slightly sweet and very moreish
- 500 g Sweet Shortcrust Pastry
- 75 g caster sugar
- 150 ml double cream
- 250 ml milk
- 100 g ground rice
- 125 g currants
- 2 medium eggs
- 1 lemon juice and zest
- 1 pinch nutmeg
- icing sugar to serve
Oven to 200C/400F/G6.
Line six 9cm tart tins or 15 smaller tins with pastry and blind bake for 10-15 minutes. Remove from the oven and cool a little.
Whisk together the eggs and sugar.
Mix the cream and milk in a saucepan and bring to the boil. Pour onto the egg/sugar mixture and whisk. Pour everything back into the saucepan and return to the heat. Constantly stir until lightly thickened. Remove form heat.
Add ground rice, nutmeg and lemon. Pour onto tart cases. Sprinkle currants over the top.
Bake for 10 minutes minimum until just set and lightly golden.