Ingredients
The following ingredients have 4 Servings
- 240g cultured unsalted butter, softened
- 1 cup (220g) caster sugar
- 1 tablespoon vanilla extract
- 6 egg yolks, plus 1 egg for brushing
- 2 1/2 cups (375g) plain flour, sifted
- Thick cream, to serve
Instruction
- Cream butter and sugar in an electric mixer until very pale and light.
- Add the vanilla and yolks and beat until combined, then add the flour and 1/2 teaspoon of salt and mix again until combined.
- Press the mixture into a 30cm greased, loose-bottomed tart pan and refrigerate for 30 minutes.
- Preheat oven to 180C. Remove cake from fridge, then use the tines of a fork to mark a crisscross pattern on the top of the cake.
- Beat remaining egg and use to brush cake, then bake for 45 minutes until cooked and golden.
- Cool slightly, remove from pan and cool completely on a wire rack. Serve with thick cream.
