Monday, September 04, 2006

Baked custard tart

Sheet of sweet pastry
4 eggs
2 cups cream
1 1/2 cups milk
3 Tbsp sugar

Preheat oven to 180 degrees C. Line an oven proof baking dish with the pastry.
Bake the pastry blind for 20 minutes, then remove the blind and bake for another 4 minutes.
Cream together sugar, milk, cream and eggs.
Carefully pour filling into pastry base.
Bake for another 45 minutes or until set.

This is one of those standard recipes with a million variations. Grated cinnamon or nutmeg can be added when the tart is removed from the oven.

My kids like to roll the pastry and line the dish. The leftovers are rolled and cut into strips and then baked at the same time as the "blind" pastry and then enjoyed as a taster.

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