Classic Custard Tart Recipe

Ingredients

• 260 g plain flour
• 1.5 tbsp icing sugar mixture
• 185 g cold butter, chopped
• 1 egg yolk
• 2 tbsp chilled water, approximately
• 395 g NESTLÉ Sweetened Condensed Milk 395g
• 375 mL milk
• 2 tbsp custard powder
• 1 tbsp cornflour
• 1 egg
• 1 tsp vanilla bean paste
• 2 tsp ground cinnamon

Instructions

1. 1

   Preheat oven to 200°C/180°C fan-forced as the preparatory step for this custard tart recipe. Process flour, icing sugar and butter until mixture resembles breadcrumbs; add egg yolk and water, process until ingredients just come together. Gently knead pastry on a lightly floured surface until smooth, divide dough into two equal portions. Wrap each in plastic wrap; refrigerate 30 minutes.

2. 2

   Grease four 9.5cm (base measurement) x 3cm (depth) individual round pie tins; roll portions of pastry out between 2 sheets of baking paper until large enough cut two 15cm rounds from each portion. Ease pastry rounds into prepared tins; press into base and sides. Trim excess. Prick bases all over with a fork. Cover and refrigerate 30 minutes.

3. 3

   Place tins on oven tray; cover pastry with squares of baking paper, fill with dried beans or uncooked rice, bake 10 minutes, carefully remove paper and beans/rice from pastry case, bake a further 10 minutes. Cool.

4. 4

   In a large saucepan, combine NESTLÉ Sweetened Condensed Milk and milk for the next phase of the custard tart recipe. Stir until combined.

5. 5

   In a large bowl combine the custard ingredients: custard powder, cornflour, egg and vanilla bean paste. Slowly pour milk mixture into custard mixture, whisking. Add mixture back to saucepan and cook over medium heat, stirring constantly for 8 minutes or until thickened. Pour into prepared pastry cases, sprinkle with cinnamon, refrigerate for 1 hour or until cooled.