Recipe from The Tasty Tart Cookery School Preheat oven to 220°C, 425°F, Gas Mark 7 To make the custard/pie filling: Start by cutting the pumpkin in half and clean out the seeds. Once clean, cut the pumpkin into small pieces. Place on a baking sheet and bake in the oven for 30-45 minutes, or until soft. Let cool, then remove flesh from skin and puree or mash the flesh with the back of a fork. Leave the pulp in a fine-meshed sieve for a minimum of 2 hours or leave overnight over a bowl to allow excess water to extract itself. Meanwhile, make the pastry.   For the Pastry: Directions In a bowl combine flour, salt, and sugar. Add butter, and quickly process by crumbling the butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Stir in water, a tablespoon at a time, until the mixture forms a ball. Wrap in clingfilm and refrigerate for at least 1 hour or overnight. Once the puree is ready, mix all ingredients together until the mixture is smooth. Roll out pastry and place in a 9″ pie dish. Crimp the edges between your fingers. Place the custard inside the pastry. Bake at 230°C,450°F, Gas Mark 8 for 15 minutes; reduce heat to 180°C,350°F, Gas Mark 4 for 25 minutes more or until the tip of a sharp knife inserted comes out clean. Let cool for at least 10 minutes before serving. Serve with Chantilly whipped cream. Chantilly Whipped Cream: Whisk the cream, sugar, and vanilla in a large bowl until soft peaks form. The cream should hold its shape but still be satiny in appearance.   Visit Our Shop

  Finely dice the shallots and place them in a bowl. Pour in the red wine vinegar and stir in the caster sugar, salt and pepper. Mix all the ingredients together and allow to infuse for at least an hour. Before serving your mignonette begin shucking your oysters. Wrap a tea towel over one hand and use it to hold the oyster firmly Using an oyster shucking knife in the other hand, place the tip of the shucking knife at the base of the hinge, twist the knife using pressure, then without the pressure, lever the knife upwards, or twist it to prise the hinge open. Slide the knife under the top shell to release the oyster and remove the shell. Slide the knife under the meat to release it from underneath. To serve, spoon the mignonette over each freshly shuck Realt na Mara Oyster.   Visit Our Shop