Ocado British Single Cream

Ocado British Single Cream.
Fresh pasteurised single cream.

Indulge in the rich, creamy taste of our British double cream, fresh from trusted Red Tractor-certified British farms. Perfect for adding a luxurious touch to desserts, hot drinks or simply enjoyed on its own, this cream is made using fresh British milk and has a velvety texture that will melt in your mouth.

Got any lovely leftovers?
There's no need to worry about waste if you have leftover cream, simply scroll down for our mouth-watering recipe for White Onion Tart.

Want to fill your fridge with the dairy essentials you need? Search 'Ocado dairy' for lots of brilliant basics including butter, milk, cheese and eggs.

Produced and packed in the UK using British milk.

Keep refrigerated 0 to +5°C.
Once opened, consume within 5 days.

Do not exceed the Use By date.

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Single Cream (Cow's Milk).

For allergens, see ingredients in bold.

Ocado

Produced and packed for:

Ocado Retail Ltd.,
Hatfield,
Herts,
AL10 9NE
UK

www.ocado.com

White Onion Tart
Prep time: 30 mins
Cook time: 1 hr 35 mins
Serves: 8

Mild and sweet, onion deserves to be the star at least occasionally. Here, cookbook author and food writer Ed Smith has made it the headline act in his White Onion Tart. A rich, oozy dish, full of gorgeous caramelised onion flavour, it pairs well with a mixed-leaf salad. If you’re pushed for time, use ready-made shortcut pastry sheets instead of making your own.

Ingredients:
230g plain flour, plus extra for dusting
3 tsp sea salt
125g unsalted butter, cubed
2 tsp cider vinegar
3 medium eggs, 1 beaten
2 tbsp olive oil
4 white onions, finely sliced
200ml single cream
20g vegetarian Italian hard cheese (or parmesan), finely grated
1 mixed leaf salad (optional)

Method

Step 1
For the pastry, rub the flour, 1 tsp salt and the butter together in a bowl with your fingers until it resembles fine breadcrumbs (or use a food processor). Make a well in the centre, add the vinegar, 1 beaten egg and 1 tbsp cold water. Bring together by hand into a ball, flatten into a 2-3cm-thick disc. Wrap or cover and chill for 1 hr.

Step 2
Meanwhile, heat the oil in a large saucepan over a low-medium heat. Add the onions and the remaining 2 tsp salt, mix well, then cover and cook for 1 hr, stirring occasionally, until soft and sweet. Remove from the heat; leave to cool.

Step 3
Preheat the oven to 180°C/160°C fan/gas 4. Roll out the pastry on a lightly floured surface to a 3mm-thick circle, large enough to line a 20 cm fluted tart tin with a little overhang. Drape it over the tin and press into the edges. Chill for 20 mins, then blind bake, covered with baking paper and baking beans or rice, for 15 mins. Remove the beans and paper and return to the oven for 5 mins more. Remove from the oven, carefully trim the overhang and leave to cool.

Step 4
In a bowl, whisk the remaining 2 eggs with the cream, then stir in the cooled onions.

Step 5
Fill the pastry evenly with the onion mixture; scatter over the cheese. Bake for 30 mins, until bronzed with a slight wobble. Leave to cool for 15 mins before removing from the tin; serve with a mixed salad, if liked.

Top Tip!
Allow 1 hr 20 mins for chilling, plus extra time for cooling.