VANILLA CUSTARD TART
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
Queen Vanilla Bean Paste
2 tbsps castor sugar
350ml milk
freshly ground netmeg
Beat butter until creamy, add sugar, beat until just combined. Add egg, gradually, beating well between each addition. Work in 2/3 of sifted flours with wooden spoon, then remaining flour by hand. Turn on to lightly floured surface, knead lightly until smooth. Refrigerate 30 mins before using. Roll pastry to line greased 20cm loose based flan tin. Brush base and sides of pastry with lightly beaten egg white. Beat eggs, vanilla paste and sugar together, heat milk until lukewarm, gradually stir into egg mixture. Place flan tin onto oven tray and pour in custard mixture. Bake at 180°C 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.
