Custard Tart Recipe
Adapted from Sharp Microwave and Convection Cookbook.
Ingredients
PASTRY
1 cup plain flour
1/2 cup self-raising flour
1/3 cup caster sugar
125 g butter, cubed
1 egg, separated water
FILLING
2 1/4 cups milk
4 eggs
1/2 cup caster sugar
1 teaspoon vanilla essence, nutmeg
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.
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.
