. : Hot Cross Custard Tart : .
1 sheet ready prepared shortcrust pastry
½ cup (125ml) milk
½ cup (125ml) pouring (single) cream
1 egg
1 egg yolk
¼ cup (55g) white sugar
¾ teaspoon vanilla extract
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1. Preheat oven to 180ºC (355ºF). Line a lightly greased 20cm-fluted tart tin with the pastry sheet. Trim the edges and prick the base with a fork. Line the tart with non-stick baking paper and fill with baking weights. Blind bake for 20 minutes, remove the weights and cook for a further 5 minutes or until the pastry is crisp and golden. Cool on a wire rack.
2. Place the milk and cream in a small saucepan over low heat, just bring to the boil and remove from the heat immediately. Whisk together the egg, yolk, sugar and vanilla, pour over the milk mixture, whisking to combine. Strain the mixture through a fine sieve and gently pour into the cooled tart shell. Reduce the oven to 150ºC (300ºF) and bake for 25 minutes or until the filling is set. Remove from the tin.
3. In a small bowl, combine the nutmeg and cinnamon. Place the handles of two wooden spoons over the tart to form a cross, dust over the nutmeg mixture and carefully remove the spoons. Serves 4–6.
*Recipe & image via Donna Hay
2. Place the milk and cream in a small saucepan over low heat, just bring to the boil and remove from the heat immediately. Whisk together the egg, yolk, sugar and vanilla, pour over the milk mixture, whisking to combine. Strain the mixture through a fine sieve and gently pour into the cooled tart shell. Reduce the oven to 150ºC (300ºF) and bake for 25 minutes or until the filling is set. Remove from the tin.
3. In a small bowl, combine the nutmeg and cinnamon. Place the handles of two wooden spoons over the tart to form a cross, dust over the nutmeg mixture and carefully remove the spoons. Serves 4–6.
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