makes
2
prep
40 minutes
cook
25 minutes
difficulty
Easy
makes
2
serves
preparation
40
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 125 g unsalted butter, at room temperature
- 110 g (½ cup) caster sugar
- 1 egg
- 300 g (2 cups) plain flour, sifted
- 2 tsp baking powder
- ground cinnamon, to dust
Custard filling
- 1 litre milk
- 3 eggs, lightly beaten
- 165 g (¾ cup) caster sugar
- 35 g (¼ cup) plain flour
- 50 g (⅓ cup) cornflour
- ¼ tsp vanilla essence
Cooling time 20 minutes
Resting time 6 hours
Instructions
Preheat oven to 180°C. To make pastry, process butter and sugar in a food processor, scraping sides of bowl, until pale and fluffy. Add egg and process until combined. Add flour and baking powder, and process until mixture forms a dough. Turn out onto a lined oven tray, shape into 2 discs, cover with plastic wrap and refrigerate for 20 minutes.
Roll out each disc on a lightly floured work surface to 25 cm rounds and use to line 2 x 23 cm pie dishes. Bake for 20 minutes or until golden brown. Set aside to cool.
Meanwhile, to make filling, place milk in a saucepan and bring to the boil. Remove from heat. Whisk together eggs, sugar, flours, vanilla and a pinch of salt until smooth. Gently whisk egg mixture into hot milk and return over medium heat. Stir continuously with a wooden spoon for 4 minutes or until thick enough to coat the back of the spoon. Pour custard into pastry cases and refrigerate for 6 hours or until set. Dust with cinnamon. Slice tarts using a knife dipped in hot water.
Photography by Christopher Ireland.
As seen in Feast magazine, Jan 2012, Issue 5.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
