This is a weird one, its like a custard tart but its not? At first I didn’t like it but now I do. It’s not easy to make but everyone liked it so I guess it was worth it. And when I said it wasn’t easy to make I mean it, REALLY not easy.
You will need:
- Use my recipe for sweet shortcrust pastry -> Sweet Shortcrust Pastry
- 700ml milk
- 2 eggs
- 150g caster sugar
- 2 tsp vanilla extract
- 2 tbsp flour
- 2 tbsp cornflour
- 30g butter
- A bit of cinnamon
1. Roll out the pastry on a floured surface until about this thick -> |
2. Place the pastry into a big flan dish, blind bake at gas mark 5/ 190*C/375*F (place a piece of grease-proof paper in the dish and put a bit of rice to weigh the pastry down) for 10 minutes. Take it out and bake normally for 15 minutes.
3. While that’s baking we do the filling (aka: the “fun”part), In a medium milk pan, put in the milk. Before the milk starts boiling, beat the eggs in a bowl, slowly add the sugar, vanilla, flour and cornflour all while still beating (an electric mixer is handy). Slowly add the boiling milk and mix well. Pour the new mixture back into the pan along with the butter. Stir until the butter is fully melted and turn off the heat.
4. By this time the pastry case should be done, unless you forgot about it like I did and burn it…. I had to do more pastry. But assuming you are not like me and didn’t burn it then you need to take the pastry case out of the oven, pour in the filly until it is JUST under the top of the pastry. Carefully put back in the oven and bake for 30 minutes or until slightly golden brown. Take it out, sprinkle the cinnamon. Allow it to cool and refrigerate for at least 30 minutes before eating. Yayyy.