Dan Lepard's granola milk tart recipe

Serve cold with a dollop of whipped cream and some berries. 125g plain flour 50g icing sugar 100g unsalted butter 2 medium eggs 25g chopped hazelnuts 50g each rolled oats and dried cranberries 50g brown sugar ½ tsp cinnamon 125ml milk 2 tbsp double cream 2 tbsp corn flour 50g caster sugar Rub the flour, icing sugar and 75g butter until it resembles breadcrumbs. Mix in an egg yolk and two teaspoons of water until you have a smooth dough, then chill. Melt 25g butter and mix with the nuts, oats, cranberries, sugar and cinnamon, and spread on a baking tray lined with nonstick paper. Roll out the dough to line a deep, 18-20cm round tart tin, chill the case, then line with nonstick paper and baking beans. Heat the oven to 180C (160C fan-assisted)/350F/gas mark 4 and bake both case and granola for 20 minutes. Remove the granola, spread it with a fork and set aside. Remove the lining from the tart and bake for 10 minutes more. Whisk the milk, cream and corn flour, bring to a boil and, off the heat, beat in the whole egg, reserved egg white and sugar. Pour into the case, bake for 15 minutes, sprinkle on the granola and bake for another five minutes. danlepard.com/guardian