Vanilla Custard Tart
To make the pastry, beat the butter and sugar together until creamy. Add the egg and beat until combined.
Work in 2/3 of flour with wooden spoon, then remaining flour by hand, before turning out on to lightly floured surface and bringing together into a disc. Wrap in plastic and refrigerate 30 minutes.
Roll the pastry out and use it to line a greased 8″ loose based flan tin. Brush base and sides of pastry with lightly beaten egg white.
For the filling, beat the eggs, vanilla paste and sugar together. Heat the milk in a small saucepan until lukewarm, before stirring gently into the eggs.
Place the pastry lined tin onto an oven tray and pour in custard mixture. Bake at 350F for 40-45 mins. After 15 mins cooking time, sprinkle with nutmeg. Do not overcook as custard will firm as it cools.
Preparation: 30 minutes
Cooking: 45 minutes
3 tbsp (45g) unsalted butter, softened
2 tbsp granulated sugar
1 small egg, lightly beaten
4 oz (110g) all-purpose flour – Pinch of baking powder
2 large eggs
2 tsp Taylor & Colledge Vanilla Bean Paste
3 tbsps granulated sugar
12 fl oz (350ml) milk
Freshly ground nutmeg