Custard tart

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Custard tart
Serves 6
For the shortcrust pastry:
150g plain flour
15g icing sugar
75g cold butter, cubed
1 egg yolk
2-3 tbsp ice-cold water

For the filling:
360ml cream
120ml whole milk
2 tsp vanilla extract
8 egg yolks
100g caster sugar
  1. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Grease a 35x11cm rectangular tart tin and line the base with parchment paper.
  2. In a large bowl, sieve together the flour and sugar. Use your fingers to rub in the butter until the mixture resembles breadcrumbs.
  3. Mix in the egg yolk and enough cold water to form a soft dough. Turn the pastry onto
    a floured surface and lightly knead until the dough comes together. Wrap the pastry in cling film and refrigerate for at least one hour.
  4. On a floured surface, roll out the dough
    to about 4mm thick. Lift the pastry into the prepared tin, gently pushing it into the sides. Trim away any excess.
  5. Line the pastry with parchment paper and fill with baking beans. Bake for about 15-20 minutes or until the pastry is a pale golden colour. Remove from the oven, remove the beans and allow to cool completely.
  6. For the filling, heat the cream and milk in a saucepan over a medium heat. Add the vanilla and bring to a simmer.
  7. In a bowl, whisk together egg yolks and sugar. Slowly pour the hot cream mixture over the yolks, whisking constantly.
  8. Pour the custard into the pastry case and bake for 30-40 minutes. The edges should
    be set and the middle will be slightly jiggly. Leave to cool completely before serving.

Per serving: 393kcals, 20.3g fat (10.6g saturated), 41.1g carbs (21.9g sugars), 11.6g protein, 0.7g fibre, 0.180g sodium