Vanilla Custard Tart

Ingredients

• Plain flour (for the pastry)300 g
• Cold butter150 g
• Caster sugar (for the pastry)120 g
• Medium egg55 g (1 egg)
• Egg yolks (for the pastry)20 g (1 yolk)
• Fine salt1 g
• Whole milk500 ml
• Egg yolks (for the custard)80 g (4 yolks)
• Caster sugar (for the custard)120 g
• Plain flour (for the custard)40 g
• Vanilla extract5 g
• Icing sugar10 g

Allergens

Gluten, Milk, Eggs

Method

1. Quickly work the flour, chilled cubed butter, and salt together until the mixture resembles breadcrumbs.
2. Add the sugar, egg, and yolk, and knead briefly until a dough forms.
3. Wrap the pastry in cling film and leave it to rest in the fridge for at least 1 hour.
4. For the custard, heat the milk with the vanilla; in a separate bowl, whisk the yolks with the sugar and flour.
5. Pour the hot milk over the yolks, return to the heat, and cook while stirring until the custard thickens (about 4 minutes).
6. Transfer the custard to a bowl, cover with cling film directly on the surface, and let it cool.
7. Preheat a conventional oven to 180°C and roll out two-thirds of the pastry to a thickness of 4 mm.
8. Line a greased 24 cm tart tin, prick the base with a fork, and fill it with the cold custard.
9. Use the remaining pastry to create strips and arrange them in a lattice pattern on the surface.
10. Bake for 35 minutes until golden, leave to cool completely, and dust with icing sugar.