SAVOUR & S I P
TRY ADAM’S VERSION OF THIS CLASSIC LOCAL DISH. A RICH CUSTARD BASE TOPPED WITH CRUNCHY CARAMELISED SUGAR, IT’S CAMBRIDGE’S ANSWER TO THE CRÈME BRÛLÉE. THE SMOKED CHERRY SAUCE ELEVATES IT TO NEW HEIGHTS! CAMBRIDGE BURNT CREAM TART
INGREDIENTS Sweet pastry •250g unsalted butter •175g icing sugar •2 eggs •400g plain flour Custard filling •500ml double cream •250ml whole milk •2 whole eggs •8 egg yolks •75g golden caster sugar •50g dark brown sugar Smoked cherry sauce •500g cherries, pitted •50g sugar
of the bowl so ensure everything is uniformly mixed. 4. Add the flour and mix until combined. Flatten out, wrap in cling film and leave to rest in the fridge for 30 minutes. To make the custard filling 1. Bring the cream and milk to the boil. 2. Mix the sugars and eggs together in a large bowl. 3. Pour the cream and milk over the eggs and mix well. 4. Pass through a sieve and leave aside. To make the smoked cherry sauce 1. Place 250g of cherries into a colander and leave to smoke above an open fire. 2. Alternatively, use smoking wood chips to get a smokey flavour. 3. Once the cherries are sufficiently smoked (half an hour should be enough), add them to a hot pan with the sugar and remaining cherries. 4. Cook to release the juice, then blend into a thick sauce.
centimetre thin, then line the tart case with it. 2. Once lined, spike the pastry with a fork, place a layer of baking paper, followed by baking beans into the tart case. Bake at 160°C until the pastry is fully cooked. 3. When the pastry is cooked, remove the baking paper and baking beans. Brush the pastry with egg yolk to seal any cracks. 4. Return to the oven for three minutes to cook the egg glaze. 5. Set your oven to 120°C. 6. Once you are happy with the tart case, fill three-quarters of the way up with custard. Bake for 40 minutes or until nicely set. 7. Remove from the oven, leave to cool. To finish 1. Cut a slice of the tart and top with caster sugar. Brûlée with a blowtorch until crisp. 2. Place the piece of tart on the plate, add two tablespoons of sauce alongside it, followed by one tablespoon of crème fraiche.
•1 tbsp of crème fraiche
STEP-BY-STEP GUIDE To make the sweet pastry 1. Cream together the butter and sugar very lightly. 2. Gradually add the eggs, mixing well between each egg. 3. Make sure you scrape down the sides
To make the tart 1. Roll the sweet pastry to half a
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