Garlic Fudge Tart with Nectarines
Recipe by Gregg Wallace from Great British Food Revival
A British recipe that combines different flavours to make a delicious dessert!
Ingredients
For Pastry
- 150g plain flour
- 50g ground almonds
- 25g caster sugar
- 85g unsalted butter diced
- 1egg.
Filling
- 800g plain fudge
- 1 large clove garlic mashed
- 125g Cheshire cheese grated
- 1 large egg & 2 egg yolks
- 100 ml double cream
- 100 ml whole milk
- 85g caster sugar
- 3 nectarines
Method
- Make your pastry adding the egg as the final ingredient. Wrap in cling film & chill for at least an hour. Roll out the pastry, line a 9” tin & refrigerate for 30 mins or chill for 2 hours. Bake blind in a preheated oven gas 6/400F/200C. Leave to cool for about 10 mins & reduce oven to gas 4/180c/350f.
- Take a food processor & using the grating dish cut up the fudge, replace with mixing blade & add all the other ingredients except the nectarines. Blend well. Pour into the pastry case. Cut the fruit in half, & score carefully. Place on the tart filling, skin side up. Bake in the centre of the oven for 30 mins or until just set. Remove from the oven & leave to stand for a further 30 mins.
