INGREDIENTS
PASTRY
- 250g gluten free plain flour
- 2/3 cup gluten free icing sugar
- 150g unsalted butter, cold and cubed
- 2 egg yolks
- 2 tbsp. milk
CUSTARD FILLING
- 225ml double cream
- 225ml fresh cream
- 150ml milk
- 1 tsp. vanilla paste
- 1 tsp. vanilla essence
- 5 eggs
- 2/3 cup caster sugar
- Pinch nutmeg and sprinkle for top
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.