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Custard Tart

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Adapted from Sharp Microwave and Convection Cookbook.
Ingredients
  Pastry 1
  Plain flour 1 Cup (16 tbs)
  Self rising flour 1⁄2 Cup (8 tbs)
  Caster sugar 1⁄3 Cup (5.33 tbs)
  Butter 125 Gram, cubed
  Egg 1 , separated
  Milk 2 1⁄4 Cup (36 tbs) (Filling)
  Eggs 4 (Filling)
  Caster sugar 1⁄2 Cup (8 tbs) (Filling)
  Vanilla essence 1 Teaspoon
Directions

PASTRY
Combine dry ingredients in a food processor.
Add butter, blend until mixture resembles fine breadcrumbs.
Add egg yolk and sufficient water until mixture comes together.
Refrigerate for 1 hour.
Roll out pastry to line a greased 22cm pie plate.
Brush with remaining egg white.
Refrigerate.
FILLING
Place milk in a jug and heat for 3 minutes on HIGH.
Preheat oven to 180°C.
Combine eggs, sugar and vanilla.
Gradually whisk in milk.
Carefully pour over the back of a spoon into pastry case.
Sprinkle with nutmeg.
Bake on Low Rack for 28-30 minutes on LOW MIX/BAKE 180°C.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Interest: 
Party
Servings: 
8

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