Beer Tart
By: Anonymous
Published: Wednesday, February 10, 2010 - 7:25pm

Ingredients




135 grams Unsalted butter
200 grams Flour, sifted
1 tablespoon Caster sugar
2 tablespoons Cold water, up to 3
3 lrgs Eggs
200 mls Lager
200 grams Soft brown sugar
Cocoa, to garnish

Preparation

1 Pre-heat the over to 220C/425F/gas7. Cut 100g of butter into pieces and rub into flour. Add the caster sugar and salt. Mix in enough cold water and bind to a smooth dough, (do not over handle). Chill for around 30 minutes. 2 Roll out the pastry on a lightly floured surface and line a 23cm tart tin. Bake blind. Sprinkle the brown sugar over the hot (blind baked) 3 Pastry shell, then mix the eggs and beer together. Pour through a sieve directly on to the sugar and tart. Cut the remaining 35g of butter into slivers and scatter over the tart. 4 Cook for around 35 minutes or until firm to the touch. Leave to stand for around 10 minutes before serving warm or allow to cool completely. Dust surface with a little brown sugar and glaze. Dust plate with cocoa.