Donna Hay:

Gives her twist on the time­less treat of cus­tard tarts

Sunday Tasmanian - Tassie Living - - CONTENTS -

IN­GRE­DI­ENTS

• 3 sheets frozen short­crust pas­try, thawed • 3 eggs • 3 egg yolks, ex­tra • ½ cup (110g) caster su­gar

• 1 cup (250ml) milk • 1 cup (250ml) sin­gle (pour­ing) cream • 1 tea­spoon vanilla bean paste • freshly grated nut­meg, for sprin­kling Method

STEP 1 Pre­heat oven to 180°C. From the pas­try, cut 6 x 14cm rounds. Use the rounds to line the base of 6 x 9cm 1-cup-ca­pac­ity (250ml) pie tins.

STEP 2 Re­frig­er­ate for 30 min­utes. Trim the edges of the pas­try and line each with non-stick bak­ing pa­per. Fill with bak­ing weights and bake for 10 min­utes. Re­move pa­per and weights. Cook for 10 min­utes.

STEP 3 Re­duce oven temperature to 140°C. Place the eggs, egg yolks and caster su­gar in a bowl and whisk un­til pale. Place the milk, cream and vanilla in a small saucepan over medium heat and bring to just be­low the boil. Grad­u­ally pour the hot milk mix­ture into the egg mix­ture and whisk to com­bine.

STEP 4 Pour the fill­ing into the pas­try shells and bake for 20–25 min­utes or un­til just set. Al­low to cool. Sprin­kle with nut­meg to serve. Makes 6.

“This clas­sic recipe is bound to make happy mem­o­ries”

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