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Rillettes tart

Tarte aux rillettes

shortcrust pastry
4 eggs
1lb (450 g) rillettes
1 cup (250ml) heavy cream (double cream)
1 cup (250ml) milk
finely chopped parsley

For a richer dish use 2 whole eggs and three egg yolks.

Pre-heat the oven to 350 °F 180 °C. Part-cook the pastry case for ten minutes. Meanwhile, warm the rillettes gently in a pan; strain the warm rilletes in a fine sieve to remove the fat. Beat the eggs. Heat the milk and cream and beat them into the eggs to form a custard; season with salt, pepper, nutmeg.

Spread the warm, strained rillettes and chopped parsley in the warm pastry case. Pour on the custard mixture and return to the oven until the custard is just set (25 minutes or so).

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