Joe’s Easter Hot Cross Bun & Maple Tart

Ingredients:

190g Short Crust Pastry

150g Hot Cross Buns

50g Connacht Gold Creamery Butter

300ml Maple Syrup

80ml Connacht Gold Fresh Cream

1egg

1/2 tsp Ground Ginger

1/2 tsp Ground Cinnamon

Rind of 1 orange

Some icing sugar for dusting

Method:

1. Take a 20cm flan ring & grease with melted butter, line with the rolled out short crust pastry, prick the base with a fork, chill in the fridge for 15 minutes.
2. Break the hot cross buns into a food processor and blitz until its a nice crumb, transfer to a bowl.
3. Mix together the cream, syrup and Connacht Gold butter, heat in a microwave or pot, just enough to melt the butter.
4. Add the syrup mixture to the crumb mixture along with the egg, cinnamon, ginger and orange rind, mix well.
5. Take the lined flan ring from the fridge, fill with the crumb mixture.
6. Place in a pre-heated oven 170c fan or gas mark 5 for 30 minutes.
7. Remove from the oven, allow to cool slightly before removing from the flan ring.
8. Dust with icing sugar & serve warm with some whipped Connacht Gold cream

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