Vanilla Custard Tart
- Preparation:
- 30 minutes
- Servers:
- 6
- Cooking:
- 45 minutes
Ingredients
- PASTRY
- 45g unsalted butter, softened
- 30g sugar
- 1 small egg, lightly beaten
- 90g plain flour
- 20g self-raising flour
- CUSTARD
- 2 large eggs
- 2 tsp Taylor & Colledge Vanilla Bean Paste
- 2 tbsps caster sugar
- 350ml milk
- Freshly ground nutmeg
Method
- Step 1
- To make the pastry, beat the butter and sugar together until creamy. Add the egg and beat until combined.
- Step 2
- Work in 2/3 of sifted flours with wooden spoon, then remaining flour by hand, before turning out on to lightly floured surface and bringing together into a disc. Wrap in plastic and refrigerate 30 minutes.
- Step 3
- Roll the pastry out and use it to line a greased 20cm loose based flan tin. Brush base and sides of pastry with lightly beaten egg white.
- Step 4
- For the filling, beat the eggs, vanilla paste and sugar together. Heat the milk in a small saucepan until lukewarm, before stirring gently into the eggs.
- Step 5
- Place the pastry lined tin onto an oven tray and pour in custard mixture. Bake at 180C for 40-45 mins. After 15 mins cooking time, sprinkle with nutmeg. Do not overcook as custard will firm as it cools. Sprinkle liberally with Queen dusting sugar before serving.