For the pastry: 6oz/175g plain flour pinch of salt 4oz/100g butter 1 egg For the filling: 8oz/2235g carrot puree 3 eggs 4oz/100g sugar 1 1/2 tsp. cinnamon 1 tsp. ground cloves 4fl oz/100ml milk 4fl oz/100ml soured cream squeeze lemon juice beaten egg to glaze
Instructions
1) Sieve flour and salt together and place in a processor with butter and egg. Whizz until a smooth dough forms a ball around the blade. Remove from processor and wrap in film, then chill in the fridge for 30 minutes.
2) Roll out pastry on a floured top then use to line a fluted flan dish. Chill 10 minutes more. Gather trimmings together and roll out again. Cut into strips then twizzle them. Place on baking parchment, and chill. Bake pastry case blind for 10 minutes at 400F, 200C. Remove from oven and reserve.
3) For the filling, place carrot puree in a bowl with eggs, sugar and spices. Beat together. Add milk, soured cream and lemon juice and mix well. Pour into pastry case and return to oven.
4) Bake for 15 minutes, or until filling is setting on the top. Remove from oven and place lattice strips on top. You have to do this halfway through because the filling is too runny before cooking. Attach to the sides with beaten egg, then brush the strips with beaten egg, then brush the strips with beaten egg, too. Return to oven for 15 minutes, or until filling is firm and pastry is golden and crisp.
