I made a Custard Tart today. I cheated and used a shop bought pastry shell. Don’t get me wrong, I make great pastry, I just don’t like to do it. Anyway, it was a new recipe and it turned out great, so here it is…and yes, I know I should take photos but it was so good we ate it all up before I even thought about it. Next time…
4 eggs, slightly beaten
1/4 teaspoon salt
1/2 cup sugar
400ml milk, scalded
1 teaspoon vanilla
2x unbaked 22cm pie shells
Preheat oven to 230C.
Mix eggs, salt and sugar in a medium bowl.
Slowly stir in milk and vanilla.
Pour into pie shell and sprinkle with nutmeg.
Loosely cover pie crust with foil to prevent burning.
Bake for 10 minutes. Reduce heat to 160C.
Bake for 30 to 40 minutes more, or until knife inserted
halfway between center and edge of pie comes out clean.
Cool on rack.
Store in refrigerator. (yeah right! like you have to store it LOL)