A stone’s throw away from the Hong Kong-style egg tarts we’ve all come to love, this custard tart is a classic dessert that combines butter pastry with a sweet, creamy filling, lightly powdered with nutmeg for a fragrant finish. While indisputably humble, a slice or two will be sure to satisfy as a post-dinner treat – assuming you’re sure that you’ve really had your fill, anyway.
- 1¼ cup plain flour
- ¼ cup self-raising flour
- ¼ cup caster sugar
- 90 g cold butter, chopped coarsely
- 1 egg
- 2 tsps water, approximately
- Ground nutmeg
- 3 eggs
- 1 tsp vanilla extract
- 2 tbsps caster sugar
- 2 cup milk
Sift flours and sugar into bowl, rub in butter. Add egg and enough water to make ingredients cling together. Press dough into a ball, knead on floured surface until smooth. Cover, refrigerate 30 mins.
Preheat oven to 200 C (180 C fan-forced).
Roll dough on floured surface until large enough to line 23 cm pie plate. Lift pastry into pie plate, gently ease into side of plate, trim edge.
Place pie plate on oven tray, line pastry with baking paper, fill with dried beans or rice. Bake 10 mins. Remove paper and beans, bake further 10 mins or until pastry is browned lightly, cool.
Meanwhile, make custard filling. Whisk eggs, extract and sugar in bowl until combined. Heat milk until hot, quickly whisk into egg mixture.
Pour custard into pastry case, bake 15 mins. Sprinkle custard evenly with nutmeg, bake further 15 mins or until custard is just set, cool. Refrigerate until cold.
TIP Recipe can be made a day ahead and stored, covered, in the refrigerator.