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Tom 🇦🇺
@tom.smallwood

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Let’s get baked 🍃 Custard Tart Ingredients: Pastry: - 250g plain flour - 125g cold, unsalted butter, cubed - 125g white sugar - 1 egg - 50ml very cold water Custard: - 4 eggs - 200g white sugar - 250ml thickened cream - 250ml milk - 1 tbsp vanilla - 1 tsp cinnamon (dusting) 1. Make pastry by combining flour, sugar and butter in a bowl. Pinch butter between fingers and rub into flour until it looks like slightly wet sand 2. Add egg and half the water and mix until a dough forms. If dough is too dry (doesn’t come together) add the rest of the water. Knead into a ball, cover with plastic wrap and leave in the fridge for 30-60 mins for the flour to hydrate 3. Take dough out of the fridge and roll 5mm thick. Spray a tart tin with oil, dust with flour and tap out excess. Mould rolled pastry into the tin, leaving some extra on the top to allow for shrinking when blind baking. Cut off excess pastry, line with baking paper and fill with baking weights or rice 4. Blind bake for 20-25 mins at 140°C fan forced, removing the paper in the last 5mins to allow the base to cook more 5. Combine all ingredients for the custard into a bowl and whisk to combine. Full tart base by pouring custard mix through a fine mesh sieve to catch any lumpy bits 6. Bake at 140°C for 40-50 mins or until custard is set. You will know it’s set when you shake it and it jiggles slightly, but holds its shape. 7. Remove from oven and allow to cool fully before cutting into it #baked #baking #gettingbaked #custardtart #pastry #homebaking #tart #custard #explorefood #foodie #baker #homebaker #custard