Cream Tart (Welsh Teisen Hufen Patagonia)

This dairy-heavy dessert was made by Welsh settlers in Argentina’s Patagonia. It hails from the period after the River Camwy was dammed, which led to a dairy surplus.

8 oz all-purpose flour, unbleached (225 g)
4 oz butter (125 g)
3 eggs, separated
½ pint (10 oz) double cream (275 mL)
1 Tbsp. raw sugar
1 tsp. pure vanilla extract
nutmeg

Preheat oven to 340°F (170°C/150°C fan, Gas Mark 3).

Mix the butter and flour together to a breadcrumb consistency then add the egg yolks. Rest the mixture in the fridge for at least an hour, then roll out to line a pie dish.

Beat the egg whites to the stiff peak stage then fold into the cream and sugar and vanilla essence and then sprinkle nutmeg on top.

Bake for 35-40 minutes.