The Parsons Table Recipe

Method – Tart case

1. In a mixer, using the paddle attachment, blend the dry
   ingredients with the butter until a fine crumb texture.
2. Blend the eggs and milk together until smooth.
3. Add gradually to the crumb mix until a smooth dough, being careful not to over work the pastry. If mixture is slightly dry, add a little more cold milk.
4. Cover the dough with cling film and allow to rest for 1 hour in the fridge.
5. Butter and flour a 10 inch tart case.
6. Roll the dough until it is approx. 13 inch in diameter.
7. Line the tart case with the pastry. Make sure that the
   pastry is pressed into the corners evenly.
8. Line the tart case with cling film and leave to rest for
   30 minutes.
9. Fill the lined tart case with baking beans and bake for
   approx. 30min at 180 ͦ C until the pastry is crisp. Allow to cool before removing the baking bean

Method – Filling

1. Warm the milk and cream together with the vanilla and zest of orange. Remove from heat and allow to infuse for 10-15 minutes.
2. Whisk the yolks until light and pale in colour. Add a quarter of the infused milk to the yolks and whisk well.
3. Place the infused milk back on to the heat and bring to a simmer.
4. Add the egg yolk mix and continually stir.
5.  Cook the custard until it coats the back of a spoon –
   approx. 800C. Remove from heat and continue to stir
   for a further 20-30 seconds.
6. Place the chocolates and marmalade into a jug blender.
   Add the hot custard and blend until smooth.
7. Pour into the baked tart case.
8. Chill for 3 hours prior to serving with your favourite
   ice cream.