But like all good cookery books, this inspires as well as instructs. Discussions between Annie and our resident creative genius inspired the design and production of our new pie dish and cooking from the book inspired me to create a new tart of my own.
Start by making either a standard shortcrust pastry with 150g plain flour and 75 g butter or follow my lead and use 75g plain flour and 75g ground hazelnuts with 75g butter.
Rub the butter into the flour until the mixture resembles fine breadcrumbs and then add just enough water to bring it together into a firm dough.
Grease a 10" pie dish and roll out the pastry to fit. If you have used the hazelnut version, it will be quite friable, so just use off cuts to patch up any gaps where the pastry has fallen apart.
Chill for half an hour and while it is in the fridge, pre-heat the oven to 170ºC.
Pop the pie dish into the warm oven and cook for 10 minutes. Remove from the oven and set aside while you make the filling.
100g milk chocolate
50g black treacle
250g Mascarpone cheese
50g icing sugar
3 eggs
Place the chocolate and treacle in a bowl suspended over warm water and allow to melt.
Tip the Mascarpone into a mixing bowl with the icing sugar and beat well. Mix in the melted chocolate mix and then the eggs and beat thoroughly.
Pour into the pastry case and return tot he oven for a further 30 minutes.
Serve at room temperature with clotted cream or creme fraiche.
Netherton Foundry Shropshire 2018 ©
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