Patagonian cream tart



  • flour, butter and egg yolks (8:4:1) made into a paste, rested for several hours then used to line a pie dish. This is filled with a vanilla-flavoured mixture of double cream and egg whites (5:1), the egg whites being whisked to a stiff peak and folded into the cream. All baked at 179°C for 35 to 40 minutes.