Clotted Cream and Khanom Khanom Tart
A sweet and creamy dessert featuring clotted cream and khanom khanom pastry in a flaky crust.
Ingredients
- ●250g clotted cream
- ●1 package (250g) khanom khanom pastry
- ●1 1/4 cups (150g) all-purpose flour
- ●1/2 cup (110g) unsalted butter
- ●1 cup (200g) granulated sugar
- ●2 large eggs
- ●1 tsp (5mL) vanilla extract
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Make the pastry crust: Combine flour and salt in a bowl. Add cold butter and use a pastry blender to crumble until mixture resembles coarse crumbs.
- 3
Gradually add ice water while gently stirring the mixture with a fork. Turn dough onto a lightly floured surface and knead a few times until smooth.
- 4
Roll out dough to a thickness of 1/8 inch (3mm). Transfer to a 9-inch (23cm) tart pan with a removable bottom.
- 5
Line the pastry crust with parchment paper and fill with pie weights.
- 6
Bake for 15 minutes. Remove parchment paper and pie weights.
- 7
Increase oven temperature to 425°F (220°C).
- 8
Make the filling: In a bowl, combine clotted cream, sugar, eggs, and vanilla extract. Beat until smooth.
- 9
Pour the clotted cream mixture into the baked pastry crust.
- 10
Bake for an additional 20-25 minutes, or until filling is set and edges are golden brown.
- 11
Let cool to room temperature before serving.