MILK TART WITH CHAI DUST

SERVES 12 PREP 25 MINS + COOLING COOK 45 MINS

• 1¼ cups plain flour

• 125g chilled butter, chopped

• 2 tbsp brown sugar

• 1 egg yolk

• 1½ tbsp iced water

• whipped cream, to serve FILLING

• 2 cups milk

• 1 tbsp chai tea spice, plus extra to serve

• 3 eggs

• ½ cup caster sugar

• ¼ cup plain flour

• 1 tbsp cornflour

1 Preheat oven to 180°C. Lightly grease a 22cm round fluted tart pan with a removeable base.

2 In a food processor, pulse flour, butter and sugar until crumbs form. Add egg yolk, pulsing to form a dough, adding water a little at a time. Roll dough between 2 sheets baking paper until 3mm thick. Ease into pan, pressing into sides. Chill 30 mins. Using a rolling pin, roll off excess pastry.

3 Bake blind 15 mins. Remove paper and filling. Bake 5 mins.

4 FILLING In a medium saucepan, heat combined milk and spice on low until almost boiling. In a large bowl, whisk eggs, sugar and flours together. Gradually whisk in strained milk mixture. Return to saucepan and cook, stirring constantly, on medium until mixture boils and thickens (it will firm on cooling).

5 Pour custard into pastry case. Bake 12-15 mins. Cool to room temperature.

6 Serve tart topped with whipped cream and dusted with chai spice (see Tip).