Simon Rimmer served up a delicious white chocolate and clementine custard tart for the festive season on Sunday Brunch.
The ingredients for the pastry are: 250g flour, 75g sugar, 125g butter, cubed (unsalted), 2 yolks and Splash of water to bind.
For the filling: 8 yolks, 85g sugar, 1 vanilla pod, 600ml double cream, 75g grated white choc, 4 clementine, peeled and cut into slices across the fruit. 5tbsp sugar and 10 tbsp water.
See Sunday Brunch recipes in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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