Snowball Cocktail Tart

By The Good Housekeeping Cookery Team, Good Housekeeping

It doesn’t get much more retro than this boozy custard tart. This old-school classic, with a nostalgic festive twist, is perfect for a dinner party.


Prep Time: 40 mins
Cook Time: 1 hour 10 mins
Total Time: 1 hour 50 mins
Makes: 12 servings

Ingredients

For the pastry

• 200 gplain flour, plus extra to dust


• 1 tbsp.caster sugar


• 100 gunsalted butter, chilled and chopped


• 1medium egg, beaten

For the custard filling

• 100 mldouble cream


• 175 mlAdvocaat liqueur


• 175 mlmilk


• 6medium egg yolks


• 75 gcaster sugar

For the topping

• 3sheets platinum-grade leaf gelatine, we used Dr. Oetker


• 200 glemon curd

You will also need

• Aerosol cream (optional)


• 12maraschino/cocktail cherries (optional)

Directions

• Make the pastry. In a food processor pulse the flour, sugar and butter until the mixture resembles fine breadcrumbs (alternatively, rub butter into dry ingredients using your fingertips). Add egg to flour mixture and pulse/mix to combine. Tip on to a work surface and bring together with your hands. Shape into a disc, wrap in clingfilm and chill for 30min.

• Lightly dust a work surface with flour and roll out pastry. Use to line a 23cm round, deep loose-bottomed tart tin, making sure there are no gaps. Trim edges to neaten. Prick the base all over with a fork and chill for 30min until firm.

• Preheat oven to 180°C (160°C fan) mark 4. Line pastry case with a large piece of baking parchment and fill with baking beans. Put on a baking tray and bake for 20-25min until the pastry sides are set. Carefully lift out baking parchment and beans and return to oven for 5min, until pastry is golden and the base feels sandy to the touch. Set aside to cool slightly while you make the filling. Reduce oven temperature to 140°C (120°C fan) mark 1.

• To make the custard filling, combine the cream, Advocaat and milk in a medium pan and bring to a simmer over low heat. Meanwhile, in a large bowl whisk the yolks and caster sugar together until smooth. Slowly pour the hot cream mixture over the yolk mixture in the bowl, whisking continuously, until combined. Strain through a sieve into a jug.

• Pour the custard into the pastry case and return to the oven for 35min until just set with a slight wobble. Remove from oven and leave to cool (still in the tin).

• Meanwhile, soak gelatine in cold water for 5min. Heat lemon curd and 100ml water in a small pan over low heat, stirring occasionally, until simmering. Remove from heat. Lift out gelatine, squeeze out excess water, and stir into hot mixture to dissolve. Set aside to cool to room temperature. Gently pour over the tart filling. Chill until set, about 1hr.

• To serve, squirt 12 small rosettes of cream (if using) in a ring around the edge of the tart and place a cherry (if using) on top of each. Serve in slices.

Get Ahead: Keep in an airtight container at room temperature for up to a week

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