Cinnamon pillows tart
This Old Dutch candy get a great update transformed into a magnificent tart.
Preparation time 1 ½ hr
Baking time 25 minutes
Sevres 12 Ingredients For the pastry
225g plain flour, plus extra for dusting
100g icing sugar
100g butter, cubed
1 egg For the filling
375g cinnamon pillows candy
250g double cream Preparation method
1. Preheat the oven to 180C.
2. For the pastry put the flour, icing sugar and butter into a food processor. Blend until it resembles breadcrumbs. Add the egg and mix until the mixture holds together. Tip onto a floured work surface and gather the dough into a ball. Wrap in cling film and chill in the fridge for approximately 15 minutes. Grease and flour a 23cm loose-bottomed tart tin. Unwrap the chilled pastry and roll out onto a cold, floured work surface. Line the tart tin with the pastry and trim off any excess. Prick the base with a fork, and then cover the pastry lightly with some baking parchment. Cover the parchment with baking beans or uncooked rice and place into the oven to bake blind for 15 minutes. Remove from the oven and remove the baking beans or rice and the baking parchment and set aside to cool. If the pastry base is still a little raw, return to the oven for a minute or two to dry out.
3. For the filling, blend into a food processor the candy until resembles breadcrumbs. In a in a medium saucepan over a low heat cook gently the double cream. Gradually whisk in the candies, whisking constantly, until you get a nice smooth and thick cream. Leave aside to cool down for 5 minutes and then, pour it over the pastry base and leave the tart in the fridge to set for 20 minutes.