Friday, October 3, 2008
Serve a slice of this rich, creamy tart for dessert or afternoon tea. Recipe serves 6-8.
2 cups all-purpose (plain) flour
4 ounces (125 g) unsalted butter, chilled and diced
8 teaspoons caster sugar
1 egg, lightly beaten
Extra 1/2 ounce (15 g) unsalted butter, melted
3 large eggs
1/4 cup caster sugar
1/2 pint (300 ml) milk
1/4 pint (150 ml) fresh cream
1 teaspoon vanilla flavoring essence
Pinch of ground nutmeg
1. Sift the flour into a mixing bowl. Add the butter and rub in with fingertips until the mixture resembles fine breadcrumbs.
2. Stir in the sugar, egg and 3-4 teaspoons cold water with a round-bladed knife, until the mixture forms a soft dough. Knead the dough very lightly to compress and form into a disc shape. Wrap the dough in greaseproof paper and chill for 20 minutes.
3. Preheat the oven to 425 degrees F (220 degrees C) and heat a baking tray in the oven. Grease a 9 inch (23 cm) pie dish with melted butter.
4. For the filling, whisk the eggs and sugar together in a bowl, using a balloon whisk. Gently heat the milk, cream, vanilla and nutmeg, then whisk into the egg mixture.
5. Roll out the pastry and line the pie dish. Trim and flute the edge. Brush the pastry all over with the melted butter. Pour the custard filling into the pastry case. Put on the hot baking tray and bake for 10 minutes. Reduce oven temperature to 350 degrees F (180 degrees C). Bake for a further 20 minutes, or until a knife inserted into the center of the tart comes out clean. Serve warm or cold.