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MELKTART

baked custard tart

INGREDIENTS PATE SUCRE – BASE

190 gms all-purpose flour

65 gms pure icing sugar

¼ teaspoon salt

130 gms cold unsalted butter, cut into small pieces

1 large egg yolk 

 

INGREDIENTS FOR CUSTARD

500ml full cream milk

1 cinnamon stick 

3 tablespoons caster sugar

3 tablespoons plain flour

1 tablespoon cornflour

Pinch of salt

40gms salted butter 

3 eggs, beaten

1 teaspoon vanilla extract

Fresh ground nutmeg, for sprinkling on top 

 

METHOD


SIFT the flour and icing sugar together into a bowl.

USING your fingers work the cubes of butter into the flour and sugar mix until you end up with a fine crumbly mixture.

ADD one egg yolk to the mixture and gently work it together until the dough comes together.

SHAPE it onto a flat round shape, wrap it in grease proof paper or clingwrap and place into refrigerator and rest for at half hour.

Take dough out of refrigerator.

ROLL out the dough and spread it evenly over the buttered pie dish

DOCK pastry (to prevent it from rising) place pie base in the refrigerator or freezer while preparing custard

TO PREPARE THE CUSTARD


PLACE the milk into a saucepan with a cinnamon stick and heat over medium heat.

IN a separate bowl combine sugar, flour, cornflour and salt and combine.

Add the above dry ingredients to the milk and stir until it thickens

TAKE off the heat and pour custard through sieve to ensure lumps are non-existent.

ADD and stir in butter. Rest for a couple of minutes. 

NOW add vanilla sugar and eggs to custard and stir in until consistent.

TAKE tart base out of refrigerator and pour custard in.

SPRINKLE top of custard tart with a little ground nutmeg

PLACE tart in preheated 200°C oven for 10 minutes 

THEN change temp of oven to 150°C and bake for a further 20 minutes

TAKE tart out of oven and allow to sit for half an hour before cutting and enjoying with your loved ones