Side Pannel
Old Fashioned Custard Tarts
Old Fashioned Custard Tarts
- Recipe Submitted by maryjosh on 11/13/2016
Ingredients List
- 1¾ cups (260g) plain flour
- 1½ tbsp icing sugar mixture
- 185g cold butter, chopped
- 1 egg yolk
- 2 tbsp chilled water, approximately
- 395g can NESTLÉ Sweetened Condensed Milk
- 1½ cups (375mL) milk
- 2 tbsp custard powder
- 1 tbsp cornflour
- 1 egg
- 1 tsp vanilla bean paste
- 2 tsp ground cinnamon
Directions
Preheat oven to 200°C/180°C fan forced. Process flour, icing sugar and butter until mixture resembles breadcrumbs; add egg yolk and water, process until ingredients just come together. Gently knead pastry on a lightly floured surface until smooth, divide dough into two equal portions. Wrap each in plastic wrap; refrigerate 30 minutes.
Grease four 9.5cm (base measurement) x 3cm (depth) individual round pie tins; roll portions of pastry out between 2 sheets of baking paper until large enough to cut two 15cm rounds from each portion. Ease pastry rounds into prepared tins; press into base and sides. Trim excess. Prick bases all over with a fork. Cover and refrigerate 30 minutes.
Place tins on oven tray; cover pastry with squares of baking paper, fill with dried beans or uncooked rice, bake 10 minutes, carefully remove paper and beans/rice from pastry case, bake a further 10 minutes. Cool.
In a large saucepan, combine NESTLÉ Sweetened Condensed Milk and milk. Stir until combined.
In a large bowl combine custard powder, cornflour, egg and vanilla bean paste. Slowly pour milk mixture into custard mixture, whisking. Add mixture back to saucepan and cook over medium heat, stirring constantly for 8 minutes or until thickened. Pour into prepared pastry cases, sprinkle with cinnamon, refrigerate for 1 hour or until cooled.
Grease four 9.5cm (base measurement) x 3cm (depth) individual round pie tins; roll portions of pastry out between 2 sheets of baking paper until large enough to cut two 15cm rounds from each portion. Ease pastry rounds into prepared tins; press into base and sides. Trim excess. Prick bases all over with a fork. Cover and refrigerate 30 minutes.
Place tins on oven tray; cover pastry with squares of baking paper, fill with dried beans or uncooked rice, bake 10 minutes, carefully remove paper and beans/rice from pastry case, bake a further 10 minutes. Cool.
In a large saucepan, combine NESTLÉ Sweetened Condensed Milk and milk. Stir until combined.
In a large bowl combine custard powder, cornflour, egg and vanilla bean paste. Slowly pour milk mixture into custard mixture, whisking. Add mixture back to saucepan and cook over medium heat, stirring constantly for 8 minutes or until thickened. Pour into prepared pastry cases, sprinkle with cinnamon, refrigerate for 1 hour or until cooled.
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