Custard tart
Super Diet cookbook, ACP Books, $12.95
Photography by Julie Crespel
We used a pie dish 20cm wide at the base for this recipe. Do not overcook as the custard will become firm as it cools. The custard tart is best eaten at room temperature.
INGREDIENTS
90g butter, softened
¼ cup (55g) caster sugar
1 egg
1¼ cups (170g) gluten-free plain flour
¼ cup (35g) gluten-free self-raising flour
1 egg white
1 tablespoon pure icing sugar
125g raspberries
vanilla custard
3 eggs
1 teaspoon vanilla extract
2 tablespoons caster sugar
2 cups (500ml) hot milk
METHOD
1. Beat butter and sugar in small bowl with electric mixer until combined. Add egg; beat until combined. Stir in sifted flours, in two batches; turn pastry onto floured surface, knead lightly until smooth. Cover, refrigerate 30 minutes.
2. Preheat oven to 180°C/160°C fan-forced. Grease 20cm pie dish.
3. Roll pastry between two sheets of baking paper until large enough to line dish. Ease pastry into dish, press into base and side; trim edge. Brush base and sides of pastry with egg white; place pie dish on oven tray.
4. VANILLA CUSTARD: Whisk eggs, extract and sugar in medium bowl; gradually whisk in milk. Strain egg mixture through fine sieve into large heatproof jug.
5. Pour vanilla custard into pastry. Bake about 50 minutes or until browned lightly. Cool.
To serve, dust tart with sifted icing sugar; serve with raspberries.
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