Burple Nurples

Prepare the short-crust pastry by combining flour, cold butter cut into small cubes, and sugar in a bowl, rubbing the mixture together with your fingertips until it resembles fine breadcrumbs. Add just enough cold water to bring the dough together, then wrap in plastic wrap and refrigerate to rest.

Preheat your oven to 375°F (190°C). Lightly grease a tart or baking dish.

Roll out the chilled pastry dough on a lightly floured surface to an even thickness and carefully press it into the prepared baking dish, trimming any excess around the edges.

Blind bake the pastry shell by lining it with parchment paper, filling it with baking weights or dried beans, and placing it in the preheated oven until the edges are just set. Remove the weights and parchment and bake for a further few minutes until the base is lightly golden.

While the shell cools slightly, whisk the eggs thoroughly in a bowl until well combined and season generously with ground coriander, salt, and pepper.

Pour the seasoned egg mixture into the pre-baked pastry shell and distribute evenly. Optionally, scatter fresh coriander leaves over the surface for added flavor and presentation.

Return the filled tart to the oven and bake until the egg filling is just set in the center and lightly golden on top. Remove from the oven and allow to cool for several minutes before slicing.

Slice into portions and serve warm or at room temperature, garnished with additional fresh coriander if desired.