CUSTARD TART BY SHIREEN

                                           CUSTARD TART


Ingredients for base

      Flour 8 ounces

      Butter 4 ounces

      Caster sugar 2 ounces

      Egg yolk 1

      Chilled water 2 to 3 tbsp as required

      Ingredients for custard filling

      Eggs 4

      Condensed milk 1 tin

      Milk 1 ½ cup

      Vanilla essence 1 tsp

      Pinch of nutmeg

      Almonds flaked 2 tbsp

      Method for base

      In a bowl sieve 8 ounce flour, rub in 4 ounce butter lightly with finger tips till mixture resembles bread crumbs, add in 2 ounce sugar and 1 egg yolk, mix slightly, knead into a dough with chilled water, rest dough for 30 minutes covered, grease 9 inches pie plate, roll out the dough and spread it in the plate, bake blind for 10 minutes, remove, pour prepared filling and baked in a pre heated oven on 180 degree for 45 minutes till custard set, serve cold.

      Method for filling

      Beat 4 egg add 1 tin condensed milk, 1 tsp vanilla essence and 1 ½ cup milk, pour filling on pie crust, sprinkle with pinch of nut meg, bake till pudding top is set.




     NOTE  BAKE BLIND means that you prepare the base put it in the mold put butter paper in it and put red beans,or chickpeas in it n bake you can reuse the beans for blind baking.we have to bake the base first.

       blind baking is done to bake base so that base bakes evenly n smooth. you are suppose to cover the base with butter paper then put beans in it n bake when its baked remove the beans n butter paper pour filling n bake again.hope it helps