Tarte owt of lente recipe
 This Elizabethan cheese tart is so named as it includes all the things that you are no supposed to eat during lent – cheese, eggs and cream. This version comes from the kitchens of Hampton Court. Equipment: You will need a 23cm/9in fluted pie tin. 500g/1lb 2oz shortcrust pastryplain flour, for dusting200g/7oz Cheshire cheese, grated225ml/8fl oz double cream2 free-range eggs, beaten100g/3½oz cream cheesesea salt and black pepper 500g/1lb 2oz shortcrust pastry plain flour, for dusting 200g/7oz Cheshire cheese, grated 225ml/8fl oz double cream 2 free-range eggs, beaten 100g/3½oz cream cheese sea salt and black pepper 1 free-range egg yolk1 tsp milk 1 free-range egg yolk 1 tsp milk Method Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured work surface and use two thirds of it to line a 23cm/9in fluted pie tin. Place the pastry case in the fridge to chill while you prepare the filling and then gather up the scraps and the remaining pastry, roll into a ball, wrap in cling film and set aside.Put the Cheshire cheese into a food processor and blend to a fine crumb. Gradually add the cream, blending until the mixture is smooth, then add the eggs, cream cheese and a pinch of salt and pepper and blend again to combine. Pour the mixture into the pastry case, then roll out the excess pastry to make a lid. Brush the edge of the pastry case with a little water, top with the lid and pinch to seal. For the glaze, mix together the egg yolk and milk in a small bowl. Trim the edges of the tart and then brush the top with the glaze. Bake for 30 minutes, or until golden-brown. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured work surface and use two thirds of it to line a 23cm/9in fluted pie tin. Place the pastry case in the fridge to chill while you prepare the filling and then gather up the scraps and the remaining pastry, roll into a ball, wrap in cling film and set aside. Roll out the pastry on a lightly floured work surface and use two thirds of it to line a 23cm/9in fluted pie tin. Place the pastry case in the fridge to chill while you prepare the filling and then gather up the scraps and the remaining pastry, roll into a ball, wrap in cling film and set aside. Put the Cheshire cheese into a food processor and blend to a fine crumb. Gradually add the cream, blending until the mixture is smooth, then add the eggs, cream cheese and a pinch of salt and pepper and blend again to combine. Put the Cheshire cheese into a food processor and blend to a fine crumb. Gradually add the cream, blending until the mixture is smooth, then add the eggs, cream cheese and a pinch of salt and pepper and blend again to combine. Pour the mixture into the pastry case, then roll out the excess pastry to make a lid. Brush the edge of the pastry case with a little water, top with the lid and pinch to seal. Pour the mixture into the pastry case, then roll out the excess pastry to make a lid. Brush the edge of the pastry case with a little water, top with the lid and pinch to seal. For the glaze, mix together the egg yolk and milk in a small bowl. Trim the edges of the tart and then brush the top with the glaze. Bake for 30 minutes, or until golden-brown. For the glaze, mix together the egg yolk and milk in a small bowl. Trim the edges of the tart and then brush the top with the glaze. Bake for 30 minutes, or until golden-brown. Recipe tips If you are making homemade shortcrust pastry for this recipe, you will need 300g/10½oz plain flour, 180g/6oz butter, 1 free-range egg, a pinch of salt, and 1-2 tbsp water.