A rich, creamy decadent egg custard pie
Preheat oven 190 C
Sift the flour and custard powder into a bowl.
Rub in the butter with your fingertips til it looks like breadcrumbs
Stir in the sugar
Miix in the yolk and the water with a knife to form a soft dough
Wrap in plastic and chill 30 mins
Lightly grease a 20cm pie plate
Roll out the pastry between 2 sheets of baking paperand line the pie plate.
Trim the edge and decorate the edge- using the thumb and forefinger of your left hand to do the outside and your right thumb on the inside to create the fluted edge I've got
Line with crumpled baking paper, fill with beans or baking beads and bake for 10 mins.
Remove paper and beads and bake another 5 mins til the base is dry. Remove from oven and cool.
Reduce oven temp to 160 C
Whisk the eggs, yolks, vanilla and sugar in a bowl. Add the cream and combine.
Pour into cooled pastry case and sprinkle with nutmeg.
Bake 35 - 40 mins til it's set but not too firm.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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I always put the pie plate onto a baking sheet or tray so it's easier to put in and take out of the oven.
If you've got bits of pastry left over (I always make sure I do) bake them with the tart - they're yummy with jam
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