Ingredients: Pastry; 100g butter * 100g castor sugar * 240g (2 cups) cake flour * 2,5ml (½ tsp) baking powder * 1 large egg * Filling
Instructions: To make the pastry, blend all the ingredients in a food processor until the dough comes together in a ball. Wrap in plastic wrap and refrigerate for about 1 hour.
* Preheat the oven to 180°C. * On a lightly floured surface, divide the pastry in half and roll out to 5mm in thickness. Line 2 x 20cm springform tart tins with the pastry and bake blind for 8 minutes.
Remove the beansand cook for another 5-7 minutes. Remove from the oven and allow to cool. Reduce the oven temperature to 150°C. * For the filling, mix the egg yolks with the sugar, beat well and set aside.
* In a saucepan, heat the milk, cream, vanilla, bay leaf, lemon zest and butter. Just before it boils, pour the mixture into the egg yolks, whisking continuously until combined.
* Pour the mixture through a sieve into a large jug. * Place the tart tins on a baking tray on an oven shelf. Pour the custard mixture into the pastry cases - it is easier to fill the cases while they are in the oven. * Sprinkle with the nutmeg and bake until the middle wobbles but looks like set jelly, about 45 minutes.
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