Egg Custard Tart
Egg Custard Tart — a Dawn Foods recipe in 3 components. Uses Dawn Liquid Flavourings, 1 kg, Vanilla (Basic).
- chilling time (pastry)
- 30 min
- blind baking temperature (pastry)
- 180 °C
- blind baking time with beans (pastry)
- 15 min
- baking time without beans (pastry)
- 15 min
- baking temperature (assembled tart)
- 170 °C
- baking time (assembled tart)
- approximately 40 min
Ingredients
Pastry
| Ingredient | Quantity |
|---|---|
| Whole Egg | 50 g |
| Dawn Shortcrust Pastry Mix | 500 g |
| Margarine | 200 g |
Custard Mix
| Ingredient | Quantity |
|---|---|
| Dawn Liquid Flavourings, 1 kg, Vanilla (Basic)Dawn Natural Vanilla Flavouring | 14 g |
| Whole Egg | 300 g |
| Sugar | 120 g |
| Whole Milk | 400 g |
| Double Cream | 200 g |
Assembly
| Ingredient | Quantity |
|---|---|
| Ground Nutmeg | a pinch |
Method
- Pastry
Add all of the ingredients to a mixing bowl fitted with a beater.
- Pastry
Mix on slow speed until a dough has formed.
- Pastry
Pin out 4-5mm and line a fluted 10" x 1.5" (25cm x 3.5cm) fluted flan/pie tin.
- Pastry
Chill for 30 minutes.
- Pastry
Blind bake in a deck oven at 180ºC with parchment paper and baking beans for 15 minutes.
- Pastry
Remove the baking beans and bake for a further 15 minutes.
- Pastry
Remove from the oven and brush the baked surface with egg yolk to create a seal.
- Custard Mix
Add the milk, cream, sugar and vanilla flavouring to a pan and bring to a simmer.
- Custard Mix
Allow to cool slightly and then stream in the egg while whisking to stop the egg cooking.
- Custard Mix
Set aside until needed.
- Assembly
Pour the custard mixture into the blind baked tart case to just under the top edge.
- Assembly
Sprinkle the top with the ground nutmeg.
- Assembly
Bake in a deck oven at 170ºC for approximately 40 minutes (until the middle is nearly set).
- Assembly
Allow to cool thoroughly before cutting.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.