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BakedCustardInPastryThere's something so honest about a custard tart, simply topped with a grating of nutmeg.

 

serves totaltime preptime cookingtime
1 pie 1 hour
10 minutes
15 minutes 55 minutes

 

{tab Ingredients} 

Shortcrust Pastry:

  • 125 grams Plain Flour
  • ¼ teaspoon Salt
  • 25 grams Margarine
  • 25 grams Lard
  • 2 teaspoons Water Cold

Custard:

  • 300 ml Milk
  • 12 grams Caster Sugar
  • pinch Salt
  • 2 medium Eggs
  • pinch Nutmeg, grated

{tab Instructions} 

  1. Pre-heat oven at 220°C.
  2. Turn down to 170°C as soon as pastry is put in the oven.

Shortcrust Pastry:

  1. Sieve flour and salt.
  2. Rub the fat into the flour until it looks like fine breadcrumbs, using fingertips.
  3. Mix to a firm dough with water.
  4. Line a 21 cm pie plate with pastry and brush with white of egg or dust with cornflour.
  5. Leave to dry for a few minutes.

Custard:

  1. Warm the milk and pour on to the sugar, salt and eggs lightly beaten together.
  2. Pour into pastry case, sprinkle with nutmeg and place immediately in heated oven.
  3. Bake for about 45-55 minutes.

{/tabs}

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