What you’ll need
2 cups The Healthy Baker Plain Flour
¼ cup cocoa powder
220g unsalted butter, cold and cubed
¼ cup ice cold water
For the filling
2 eggs
2 egg yolks
100mls pouring cream
¼ cup golden syrup
pinch nutmeg powder
pinch ground cinnamon
pinch ground cloves
30ml whisky
For the pastry, combine the flour and cocoa in the bowl of a food processor and pulse a few times.
Add the butter and iced water and pulse again until the dough has a sandy texture and is just beginning to come together.
Turn out onto a work surface and bring together with the heel of your hand.
Press dough into a disc shape, about 4cm thick, wrap with plastic and refrigerate for at least 30 minutes or freeze.
For the filling, whisk eggs, yolks, cream, golden syrup, nutmeg, cinnamon, cloves and whiskey together until well combined.
To assemble tart; roll pastry out on a lightly floured surface until the thickness of a $2 coin.
Gently drape pastry into a 20cm cake tin and trim edges so they are about 4cm high. Place in the fridge to chill for 30 minutes.
Preheat oven to 180C. Blind bake the tart shell by lining with baking paper and filling with baking weights or rice.
Bake for 10 minutes then remove baking weights and paper and bake for another 10 minutes. Pour in the filling and top with a little extra grated nutmeg.
Bake for 25 minutes or until the filling is just firm to touch but still with a little wobble.
Leave to chill for 30 minutes so the custard sets, before slicing and serving.
