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Custard Tart
- RECIPE MAKES: 8 portions
- COOK TIME: 1hr 10mins (plus 3-4 hours chilling time)
Method
- For the filling, place the ProZero, butter, custard powder and vanilla essence into a small saucepan, over a gentle heat and stir well.
- Keep stirring until the mixture starts to simmer and is thickened.
- Take off the heat, then pour into a container and use a hand-held blender to blend for 30-40 seconds and leave to cool.
- Cover and place in the fridge to chill for 3-4 hours, or preferably overnight.
- When chilled, the ‘cream’ will softly set.
- When chilled and set, the ‘cream’ can be whipped to form a light and airy consistency by using a hand-held electric whisk.
- Preheat oven to 190°C/fan 170°C/gas mark 5.
- For the pastry base, rub the Fate Low Protein all-purpose mix, margarine and caster sugar together in a mixing bowl, until it resembles coarse breadcrumbs.
- Add the water to the Fate mixture and mix to form the pastry dough.
- Leave to rest for 10 minutes.
- Dust a clean work surface with Fate low protein all-purpose mix and knead the pastry for 1 minute, until smooth.
- Using a rolling pin, roll the pastry out between two pieces of grease proof paper to a 28cm diameter circle.
- Using the cookie cutter, cut 8 circles out of the pastry.
- Lift the pastry circles into pastry dishes and press the pastry around the edge of the baking tin using your thumb.
- Cut the excess pastry off the sides of the tin and using a fork, prick the pastry base.
- Bake in the oven for 10 minutes or until golden brown.
- Set aside and allow to cool.
- Spoon the cooled custard mixture into the pastry dishes, sprinkle over the nutmeg and allow to cool in the fridge for 20 minutes.
Ingredients
Table
