TAHDAAAAAAAAAAAAA BAKED CUSTARD TART


I saw this recipe in a cook book and it looked so pretty I thought let me try it out and it didn’t turn out bad at all. In fact it was really good. To be honest the dough was a bit difficult to handle and I was tempted to add water but I can assure you that adding more water than the stated amount is not a good idea; 'my first dough will bear witness to that'. It’s a great recipe to try out andI don't kmow why but I was soooo excited when it came out whole and nice.
BAKED CUSTARD TART

·         2 tablespoons jam, warmed, strained
·         vanilla essence
·         1 1/2 cups milk
·         2 eggs
·         1 egg yolk
·         2 tablespoons of custard powder (Optional)
·         2 tablespoons caster sugar
·         fresh fruit, to serve
Pastry
·         1 1/3 cups plain flour
·         1/4 cup caster sugar
·         125g butter, chilled, chopped
·         1 egg yolk

Method

  1. Make Pastry
  •      Place flour, sugar and butter in a mixing bowl/ food processor. 
  •       Mix with a hand mixer or process until mixture resembles fine breadcrumbs.
  •       Add egg yolk, mix till dough just comes together, adding 1 tablespoon cold water if necessary.  
  •       Turn pastry on to a lightly floured surface. Knead until just smooth. Shape into a disc. 
  •       Wrap in plastic wrap. Refrigerate for 30 minutes.
  •             Preheat oven. Grease a round cake pan  of about 6cm-deep, 20cm (base). Line base with baking paper or foil.
  •          Roll out pastry between 2 sheets of baking paper until about 5mm thick.
  •      Cut a 28cm round from pastry. Line pan with pastry. Refrigerate for 10 minutes.
  •          Place pan on a baking tray. Line pastry case with baking paper/ foil. Fill with weights or uncooked rice.
  •       Bake for 10 to 12 minutes or until edges are light golden. Remove weights or rice and paper. Bake for 5 to 7 minutes or until base is light golden.
  •       Set aside to cool and brush pastry case with warmed jam.

2.   Custard Filling.
  •       Reduce oven temperature.
  •       Place milk, eggs, egg yolk, sugar vanilla essence and two tablespoons of custard powder in a large bowl. Whisk until combined. 
  •       Pour milk mixture into pastry case.                                                                                           
3.  Bake for about 30 minutes or until custard is just set. Remove baking tray from oven.
4.  Allow to cool. Refrigerate for 2 hours or until chilled and TAHDAAAAAAAAAAAAA!!! Baked Custard Tart.
5.      Serve with fruit, as a snack, dessert or during breakfast.

 














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