For Sweet pastry
- Butter – 50 gm
White vegetable fat – 50 gm
- Plain flour – 175 gm
- Medium egg yolk – 1, beaten
- Caster sugar – 2 teaspoonFor the filling
- Milk – 300 ml
- Medium eggs – 2
Medium egg yolk – 1
- Caster sugar – 25 gm
- Freshly grated cinnamon – 1/2 teaspoon
Prehat the oven to 200 degree. Oil a 20.5 cm/8 inch flan tin or dish. Make the pastry by cutting the butter and vegetable fat into small cubes. Add to the flour in a large bowl and rub in, until the mixture resembles fine breadcrumbs. Add the egg, sugar and enough water to form a soft and pliable dough. Turn on to a lightly floured board and knead. Wrap and chill in the fridge for 30 minutes. Roll the pastry out on to a lightly floured surface or pastry board and use to line the oiled flan tin. Place in the fridge and reserve.
Warm the milk in a small saucepan. Briskly whisk together the eggs, egg yolk and caster sugar. Pour the milk into the egg mixture and whisk until blended. Strain through a sieve into the pastry case. Sprinkle the top of the tart with grated cinnamon and bake in the preheated oven for about 15 minutes. Turn the temperature down to 170 degree and bake for a further 30 minutes or until the custard has set. Serve hot or cold with Ice cream.
You can substitute white vegetable fat with 50 gm butter and flan tin with a round baking dish.
Source: Everyday cookery, baking series