Custard tart

ingredients

• Custard tart

  • 1 1/2 cup plain flour
  • 1/3 cup icing sugar
  • 125 gram cold butter, chopped
  • 1 egg yolk
  • 2 tablespoon apricot jam, warmed, strained
  • raspberries, to serve

• Filling

  • 1 vanilla bean, halved lengthways
  • 1 cup milk
  • 3 eggs
  • 3/4 cup cream
  • 2 tablespoon caster sugar
  • 1/4 teaspoon ground nutmeg

method

• Custard tart

  • 1

    Sift flour and icing sugar together into a large bowl. Add butter; rub in using fingertips, until mixture resembles breadcrumbs. Add yolk to make a firm but pliable dough. Knead lightly. Wrap in plastic wrap; chill 30 minutes.

  • 2

    Meanwhile, preheat oven to hot, 200°C. Lightly grease a 23cm round, loose-bottomed flan pan. Place on an oven tray.

  • 3

    Roll pastry out between 2 sheets of baking paper. Ease into prepared pan, trimming edges; chill 15 minutes.

  • 4

    Bake-blind by lining pastry case with baking paper and filling with dried beans, rice or weights; bake 10 minutes. Remove paper and filling; bake a further 5 minutes. Cool. Brush with jam. Reduce oven to moderate, 180°C.

  • 5

    To make filling, scrape seeds from centre of each vanilla bean half into a bowl; discard pods. Add milk, eggs, cream and sugar to bowl with vanilla seeds; whisk until combined. Pour mixture into pastry case; bake 25-30 minutes, or until just set. Sift nutmeg over mixture.

  • 6

    Remove tart from oven. Allow to cool; chill 2 hours. Serve topped with raspberries.