Mincemeat Crumble Tart with Bird's Cinnamon Custard

Method

Step one

Roll out the pastry and line a large tart tin, prick base, and chill for 20 minutes.

Step two

Mix the mincemeat with the diced apples and spoon evenly into the tart case.

Step three

Rub flour, butter, and sugar together until breadcrumb in texture.

Step four

Scatter crumble over mincemeat filling.

Step five

Place the tart into oven at 180C, 350F gas mark 4 for 30 minutes until golden and bubbling.

Step six

To prepare the custard, warm 700ml of milk with the cinnamon stick, infuse for 5 minutes, strain.

Step seven

Mix the Bird’s Custard Powder and sugar with the remaining 100ml cold milk to make a smooth paste

Step eight

Whisk the paste into hot milk, return to pan, cook until thickened.

Step nine

Stir through the ground cinnamon and double cream for richness.

Step ten

Slice tart, plate up warm.

Step eleven

Pour over the cinnamon custard or serve in a jug on the side. Garnish with a dusting of icing sugar.