Who doesn’t like a custard tart to eat on it’s own or with a cuppa. These are my version, may not be pretty , but tasted really great.
1 12/ cups plain flour
1/3 cup icing sugar
125 grams butter, chilled, chopped
1/2 tsp vanilla extract
1 egg yolk
2 tsp vanilla extract
1/3 cup caster sugar
2 3/4 cup milk , warmed
pinch of nutmeg
- Grease 6 medium sized round pie tins. Process flour , icing sugar and butter until mixture resembles fine breadcrumbs. Add vanilla and egg yolk. Process until dough comes together. Shape into a disc. Cover with plastic wrap. Refrigerate for 30 minutes.
- Preheat oven to 200 C/ 180 C fan forced.
Divide dough into 6. Roll each between 2 sheets baking paper until 3mm thick. Line tins with pastry. Line pastry with baking paper. Fill with pie weights or uncooked rice and blind bake for 10 minutes. Remove weights and paper. Bake for 5 minutes or until pastry turns golden. Cool completely.
- Make filling . Reduce oven to 160C/140C fan forced. Whisk eggs, vanilla, sugar and milk together. Pour into pastry. Sprinkle with nutmeg. Bake for 35 minutes or until just set. Cool completely. Serve.