This shortcrust pastry pie filled with cardamom chocolate custard and baked oats is an unusual combination, but delicious and ideal for a cold day when something warming is required. For a shortcut, buy ready-made pastry or a pastry pie case.
- If making your own pastry, combine all the pastry ingredients together in a food processor.
- Pulse until combined. Remove, cover with cling film and leave to rest in the fridge for 20 minutes.
- Lightly dust the work surface with flour, roll out the pastry to fit a 22cm deep pie dish, so there is a 2.5cm overhang.
- Using your thumb and forefinger, crimp the pie edge and chill for 30 minutes.
- Preheat the oven to 200°C. Cover the pie with baking parchment, insert baking beans and blind bake for 20 minutes.
- Remove the baking beans and baking parchment, glaze the inside and sides of the pastry with beaten egg yolk. Return to the oven for a further five minutes.
- While the oven is on, put the oats onto a baking tray and bake for 10 minutes
or until golden.
- Put the eggs, golden syrup, sugar, rum, cinnamon, cardamom and vanilla essence into the mixer and whisk until smooth.
- Stir into the oats, and add the chocolate, and mix briefly.
- Pour into the prepared pastry base. Bake immediately at the reduced temperature of 150°C for 50 minutes or until the middle is just set. Leave to cool completely before serving.
For the pastry:
- 250g plain flour
- Pinch salt
- 110g unsalted butter / non-dairy margarine
- 1 egg
- 2 tablespoons caster sugar
- 1 teaspoon vanilla essence
- 1 egg yolk – to glaze pastry
For the filling:
- 200g jumbo oats
- 5 eggs
- 200g golden syrup
- 75g dark brown muscovado sugar
- 1 tablespoon rum
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1 teaspoon vanilla essence
- 150g dark chocolate – finely chopped
Preparation time: 35 Mins plus chilling time. Cooking time: 1 hour 25 Mins. Serves: 8-10
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