Recipes by Shanaaz Parker
375ml cake flour
1 egg, beaten
about 50ml water
4 eggs, separated
250ml fresh cream
250ml chopped polony (125g)
300ml grated cheddar cheese (120g)
2ml mustard powder
5ml dried herbs
pepper to taste
Sift flour and salt. Add beaten egg and mix well.
Grate cold butter over mixture and knead lightly. Add water if necessary. Mix into a soft dough.
Cover pastry with oiled plastic wrap and leave to rest in the fridge for 30min.
Roll out pastry thinly. Line base and sides of a 23cm pie dish with pastry and prick base. Cover and leave in the fridge while preparing the filling.
Mix egg yolks, cream, polony, cheese and seasoning.
Beat egg whites until soft peaks form and fold into egg yolk mixture.
Pour into base and bake in a preheated oven at 160*C for 45min
Cover tart with foil during baking if it starts to brown.