Today Paul kicked things of on Paul Hollywood Pies and Puds by making a shallot, onion and chive tart using three types of onions in the dish.

Paul sourced his onions from Paris Farms in Bedfordshire and enlisted the help of onion research scientist Dr. Meriel Jones to identify the onions that have the best flavours.

Dr. Jones later joined Paul in his kitchen to watch the master baker make his shallot onion and chive tart, but she had to earn her supper by chopping the chives for the recipe.

Shallot Onion and Chive Tart Bake

For his shortcrust pastry, Paul put flour, salt, butter and lard into a bowl. He then rubs the lard and butter into the flours until it becomes a crumbly texture that looks a bit like breadcrumbs.

He then added seasoning and cold water and knead the mixture until it became a dough. The dough was then turned out of the bowl onto a lightly floured surface and kneaded briefly until it became smooth. He then wrapped it in kitchen paper placed in the fridge to chill for around 15 minutes.

Once it has been in the fridge, Paul then rolled out the pastry on a lightly floured surface to a 3-4mm thickness and then it was placed across the tart tin. He then carefully pushes the pastry into the tin leaving excess amounts hanging over the edge. Once the pastry was firmly pushed against the tin walls the excess amounts hanging over the edge was removed.

He then lined the pastry with baking parchment (foil could also be used) and then it is filled with baking beans. It is then baked in the oven at 180F for about 20 minutes and blind baked.

For the filling, he melted butter and oil in a large frying pan over a medium-low heat. Paul then added the shallots and onions and a pinch of salt that was the allowed to cook slowly for at least 30 minutes. It was stirred from time to time, until the mixture was soft and golden-brown, then allowed to cool.

Once the tart case was baked, he removed it from the oven and the onion mixture is spooned into it.

For the custard filling, Paul whisks the eggs, egg yolks, cream, mustard and chives together. The custard mixture was then poured over the onions in the tin and allowed to soak in for a few minutes before the tart is returned to the oven to bake for 30 minutes.

Paul then leaves it to cool in the tin for a while and served it warm or rather than hot.