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Custard tart
Method
Beat eggs and sugar till smooth. Add vanilla essence. Heat milk gently. If condensed milk is used, make upto 2 cups and do not add sugar unless needed.
Add egg to milk and stir till creamy. Spoon the custard into the pie shell without spilling.
Bake in a medium oven for 45 mins. or till done and custard is firm. Cool.
Sprinkle nutmeg powder over and cut into slices to serve.
For the shell:
- Whisk butter and sugar till creamy. Add salt.
- Add egg gradually and beat continuously.
- Add sieved flour and baking powder and knead till dough resembles breadcrumbs. Add water and knead till smooth.
- Chill for ½ an hour. Roll out into a large disc and cover a 24 cm. pie dish without breaking pastry.
- Pat down edges and decorate them by using a spoon or fork to make markings.
- Brush with egg white and reserve.
For the filling:
Ingredients:
For the shell:
1 ½ cups flour (maida)
¼ tsp baking powder
1 egg, beaten lightly
1/3 cup sugar, ground
½ cup butter
A pinch of salt
For the filling:
3 eggs, beaten
1 tsp vanilla essence
2 cups milk or ½ tin condensed milk
Ground sugar to taste
1 tsp nutmeg powder
RECIPES BY REHANA KHAMBATY
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