Recipe

Custard tart

Sink your knife into this beautiful dessert, complete with a smooth creamy custard filling and a golden, crumbly crust.

  • 20 mins preparation
  • 55 mins cooking
  • Serves 8
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Photography by Julie Crespel

Ingredients

Custard tart
  • 90 gram butter, softened
  • 1/4 cup (55g) caster sugar
  • 1 egg
  • 1/4 cup (170g) gluten-free plain flour
  • 1/4 cup (35g) gluten-free self-raising flour
  • 1 egg white
  • 1 tablespoon pure icing sugar
Vanilla custard
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 2 tablespoon caster sugar
  • 2 cup (500ml) hot milk

Method

Custard tart
  • 1
    Using an electric mixer, beat butter and sugar in small bowl, until combined. Add egg; beat until combined. Stir in sifted flours, in two batches. Turn pastry onto floured surface, knead lightly until smooth. Cover; refrigerate 30 minutes.
  • 2
    Preheat oven to 180°C (160°C fan-forced). Grease 20cm pie dish.
  • 3
    Roll pastry between two sheets of baking paper, until large enough to line dish. Ease pastry into dish; press into base and side. Trim edge. Brush base and sides of pastry with egg white; place pie dish on oven tray.
  • 4
    To make custard: whisk eggs, extract and sugar in medium bowl; gradually whisk in milk. Strain egg mixture through fine sieve into large heatproof jug.
  • 5
    Pour vanilla custard into pastry. Bake about 50 minutes, or until browned lightly. Cool. To serve, dust tart with sifted icing sugar.

Notes

We used a pie dish 20cm wide at the base for this recipe. Do not overcook as the custard will become firm as it cools. The custard tart is best eaten at room temperature.