Classic custard tart
- 2 sheets ready-rolled shortcrust pastry, partially thawed
- 2 cups reduced-fat milk
- 4 eggs
- ¼ cup caster sugar
- 2 teaspoons vanilla bean paste
- ¼ teaspoon ground nutmeg
- fresh berries, to serve
1 Preheat oven to 160°C. Grease a 6cm-deep, 20cm springform cake pan. Line the base and side with baking paper.
2 Cut one sheet of pastry into four even strips. Join strips to each side of whole pastry sheet to form a larger square shape. Using a plate, cut a 28cm round from pastry. Line pan with pastry. Trim pastry 1.5cm from the top of pan to form an even edge. Freeze for 10 minutes.
3 Place the prepared pan on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10–12 minutes, or until edges are light golden. Remove weights (or rice) and paper. Bake for 5–7 minutes, or until base is light golden. Set aside to cool.
4 Meanwhile, place milk, eggs, sugar and vanilla in a large bowl. Whisk until combined. Pour milk mixture into pastry case. Bake for 45 minutes, or until custard is just set. Remove baking tray from the oven. Sift nutmeg over custard. Allow the custard tart to cool. Refrigerate for 2 hours, or until chilled. Slice; serve with fruit.
Nutrition Info (per serve)
Total fat 8.3g
–Saturated fat 3.5g
Dietary fibre 1.8g
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