Ingredients (serves 10)

• 300g plain flour
• 100g icing sugar
• ½ tsp ground white pepper
• 150g fromage frais
• 6 egg yolks
• 3 tsp vanilla paste
• 1 Tbsp grappa
• 300g double cream
• 250ml milk
• 125g caster sugar
• 3 Tbsp green barley powder
• 2 eggs



Preparation time: 45 minutes
Cooking time: 45 minutes

1. Preheat oven to 180°C. Sift the flour, icing sugar and pepper into a bowl. Mix the fromage frais with 2 egg yolks, half the vanilla and grappa, add to the flour mixture then knead lightly. Wrap and refrigerate for 2 hours.

2. Roll out the pastry to a 28cm disc, then line into an oiled 22cm fluted tart ring. Freeze, line with foil and baking weights, then bake from frozen for 30 minutes, until golden and crisp. Remove the weights and foil, then cool on a wire rack. Reduce oven to 160°C.

3. Combine the double cream, milk, caster sugar, barley powder and remaining vanilla in a saucepan and bring to a simmer. Purée with a stick blender, then pour into a bowl and whisk in the eggs and remaining yolks. Set over a saucepan of barely simmering water and cook for 5 minutes, until hot and beginning to thicken.

4. Pour the mixture into the tart shell, then bake for 20 minutes, until just firm. Cool completely on a wire rack.

COOK’S NOTES: Green barley powder is available from specialist health food stores. It will be your new favourite ingredient, with a rich, highly-perfumed and earthy flavour