A Perfect Pantry

Gluten Free Custard Tart

11 April 2017 By Kambrook 6465 views 0 Comments

DIRECTIONS

For the pastry, place the flour, icing sugar, butter into the food processor and process to resemble breadcrumbs. Add the egg yolks and milk and process until it forms a ball. Remove from the food processor and knead slightly to bring together. Cover with plastic wrap and refrigerate for an hour.
Remove from the plastic and roll out to about 3-5mm thick. Line the dough over a loose based fluted flan dish and lightly press in around the edges.
Rest the pastry in the flan dish in the refrigerator for an hour.
Pre-heat oven to 170°C. Line the pastry with greaseproof paper and baking beads. Blind bake for 15 minutes at 170°C. Remove beads and cook for a further 10 minutes.
For the custard filling, put the double cream, fresh cream, milk, vanilla and pinch of nutmeg into a small pot and bring to just below boiling point. Whisk together the eggs and sugar and slowly pour the warmed cream mixture onto the eggs. Strain into a jug.
Place the tart shell onto an oven tray and carefully pour the custard into the tart shell. Sprinkle evenly with nutmeg, reduce the oven temperature to 150°C and bake for 25 minutes or until just set. Remove from the oven and let cool to room temperature and then refrigerate until completely cool.
Garnish with nutmeg. Serve.