Orestone Manor Duck Egg Custard Tart Recipe
Orestone Manor is an elegant Georgian manor house perched on the hillside of the pretty little South Devon coastal town of Maidencombe. The hotel enjoys far reaching sea views over Lyme Bay and beyond. The local area seems to have its own microclimate and Orestone Manor’s sun terrace, surrounded by palm trees and lush gardens, is undoubtedly one of the finest spots in the English Riviera.
Renowned for their fine dining and sumptuous afternoon teas, we are delighted to share one of their most popular recipes – Duck Egg Custard Tart with Apple Puree and Cinnamon Ice Cream. Spoons at the ready:
65g caster sugar
200g plain flour
3 free-range egg yolks
Duck Egg Custard Filling
6 duck egg yolks
100g caster sugar
500ml double cream
¼ whole nutmeg (grated)
3 Granny Smith apples (peeled, cored, thinly sliced)
Cinnamon Ice Cream
250ml double cream
250ml full-fat milk
2 sticks cinnamon
6 egg yolks
200g caster sugar
25-30cm metal tart case (greased, floured)
For The Sweet Pastry
Mix the butter, sugar and flour to create a breadcrumb texture.
Add in the yolks and mix well.
Remove the mixture from the bowl and gently knead to form a dough ball.
Rest in the fridge for 20 minutes, covered with cling film.
Preheat the oven to 170ºC (fan).
Roll out the pastry to a pound coin thickness.
Line the tin with the pastry and blind bake until crisp, about 30 minutes. Set aside to cool.
For The Duck Egg Custard Filling
Preheat the oven to 100ºC (fan).
Whisk together the egg yolks and caster sugar. Heat the cream until it starts to boil, then add slowly to the egg mixture, whisking continuously. Pass through a fine sieve, skimming off any foam. Pour the custard mixture into the baked pastry case. Grate a generous amount of nutmeg on the top.
Bake for 40-50 minutes until just set. Allow to cool and refrigerate.
For The Apple Purée
Cook the thinly sliced apple in melted butter until soft. Blend to a smooth purée.
To Make The Cinnamon Ice Cream
Heat the cream, milk and cinnamon in a pan.
Mix the egg yolks with the sugar in a bowl.
When the cream mixture reaches the boil, carefully whisk into the egg and sugar.
Allow to cool, then remove the cinnamon sticks.
Churn in an ice cream machine.
Try pairing with other ice creams such as rhubarb ripple.
Remove the tart from the fridge 1 hour before serving.
Slice with a warm knife and arrange on the plate with the other elements as pictured above.
Discover More Recipes from Orestone Manor
This charming country house hotel has won awards and accolades from Condé Nast Johansens, double AA Rosettes and has been handpicked to feature in “Relish South West” – a stunning 200-page guide to twenty of the best fine-dining establishments across the South West with recipes revealing how to make the signature dishes at home. This delicious pudding is just one of the dishes featured and the ‘Relish South West’ food-lovers’ bible can be ordered online here . . .
Visit Orestone Manor
If we have teased your tastebuds, why not book afternoon tea at Orestone Manor, or even better, stay a while and enjoy this beautiful part of the English Riviera. Find out more about Orestone Manor . . .