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Categories:Viewed: 27 - Published at: 5 years ago
Ingredients
- 1/4 cup all-purpose flour
- 1/4 cup self-rising flour
- 1/4 cup granulated sugar
- 7 tbsp cold butter, coarsely chopped
- 1 None large egg
- None None For the Custard
- 3 None large eggs
- 1 tsp vanilla extract
- 2 tbsp sugar
- 2 cups milk
- None None ground nutmeg, to taste
Method
- Sift flour and sugar into bowl. Cut in butter until mixture resembles coarse breadcrumbs. Add egg and 2 tsp water and mix until combined. Press dough into a ball and knead on a floured work surface until smooth. Cover and chill for 30 mins.
- Preheat oven to 400°F.
- Roll dough out on a floured work surface and use to line a 9 inch pie plate. Trim edges. Place on a baking tray, line with parchment paper and fill with pie weights. Blind bake for 10 mins. Remove paper and weights and bake for 10 mins, or until light golden brown. Let cool.
- Meanwhile, to make the custard filling, whisk eggs, vanilla and sugar until combined. Heat milk until hot then quickly whisk into egg mixture. Pour into tart shell and bake for 15 mins. Sprinkle evenly with nutmeg and bake for another 15 mins, or until just set. Let cool at room temperature then chill until cold.
