Winner Announced - Win a Culinary Weekend to New York

Following our recent competition in partnership with Crocs, we are pleased to announce that the lucky winner and runner ups have now been selected and notified. With entrants coming in from across the UK and Europe, the winner, from Birmingham, has secured her trip to New York, with her winning recipe detailed below.

Cardamom Curd Tart

Preparation time: 1 hour plus leaving overnight

Cooking time: 41-51 minutes

Serves: 6

Ingredients

• seeds from 3 green cardamom pods
• 2 teaspoons rosewater
• 50g green sultanas, washed and dried
• 100g caster sugar
• 2 eggs, beaten
• 4 dessert spoons vegetarian rennet
• 2 litres full cream milk
• a little icing sugar to dust

For pastry (this recipe gives enough pastry for 2 tarts)

• 1 egg
• 80g butter
• 150g plain flour plus another 50g to keep adding until pastry comes together
• 100g caster sugar

Preparation method

Warm the milk to just under boiling point, stirring, and add 4 dessert tablespoons of rennet. Leave to cool.

Line a colander with muslin and strain the curds overnight.

Next day, make the pastry by mixing together the pastry ingredients. Chill in fridge 30 mins then roll out half the pastry.

Preheat oven to 190C. Line a 7 inch flan tin with the pastry and bake with baking beans for 10 mins. Remove beans, brush with a little beaten egg to seal, then bake for another minute.

Use a pestle and mortar to grind the cardamom seeds into a fine powder. Mix together the sugar, curds, sultanas, cardamom, 2 eggs and rosewater. Pour into the pastry case. Bake for 30-40 minutes until the pastry is golden and the curd no longer wobbles.

Let the tart cool in the oven. Dust with icing sugar and serve at room temperature with a cup of tea or chai.