Asian Food: Custard tart

Custard tart

add-ins

140g margarine, chilled and diced

250g plain flour

pizzazz 1 lemon

100g brilliant caster sugar

1 egg, beaten

1 tbsp entire milk

For the custard

250ml twofold cream

250ml milk

1 vanilla case, part

1 strip lemon pizzazz

entire nutmeg

8 egg yolks

100g brilliant caster sugar

technique

To make the baked good, rub the margarine into the flour with the lemon pizzazz and a squeeze of salt until it takes after breadcrumbs. Include the sugar, egg and drain and unite to structure a batter. This can be made 2 days ahead of time.

On a gently floured surface, roll the cake out and use it to line a 20cm tart tin, leave 2cm of baked good hanging over the edge. Chill for 30 mins.

High temperature broiler to 180c/160c fan/gas 4. Line the case with heating beans, prepare visually impaired for 20 mins, then evacuate the beans and keep on cooking for a further 20 mins until the base is biscuit. Expel from broiler and lessen the temperature to 140c/120c fan/gas 1.

Bring the cream, milk, vanilla unit, lemon pizzazz and a little grinding of nutmeg to the bubble. Beat the egg yolks with the sugar until pale, then pour the hot drain and cream over, beating as you go. Strain custard into a container, permit to settle for a couple of mins, then skim off any foam.

Painstakingly put the custard into the tart case, grind some more nutmeg over the top and heat for 40 mins or until simply set with the extremely smallest wobble in the center. Expel from the stove, trim the cake edges off (far from the filling), then leave to cool totally before serving in cuts with a grinding a greater amount of nutmeg, on the off chance that you like.