ingredients (6 servings):
Pastry
225 g plain flour
150 g unsalted butter
50 g caster sugar
pinch of salt
1 large egg
Custard Filling
3.5 dl single cream
1 dl milk
2 tsp vanilla extract
8 large egg yolks
100 g sugar
How to:
Pastry:
Grease a 22 cm tart or pie tin and set aside.
Place the flour and butter into a large bowl and rub the butter into the flour until it resembles breadcrumbs. Add sugar and salt and stir until combined. Make a well in the middle of the bowl, add the egg and whisk it into the butter mixture. Once the dough has started to come together use your hands and knead gently into a smooth mix. Wrap the pastry in plastic folie and refrigerate it for 1 hour.
Dust the work surface with flour and roll out the pastry until it’s 2 cm wider than the tart tin. Roll the pastry onto the rolling pin and gently drape it in the tin. Then gently lift and press the pastry into the tin, leaving the excess overhanging the tart. Put it back into the refrigerator for 30 minutes.
Turn over to 180 C.
Remove the tart from the fridge and line it with a piece of parchment paper, filling it with rice or baking beans than bake it for 20 minutes. Remove the tart and carefully remove the parchment with the baking beans and put the tart back in the oven for another 5 minutes for some colour.
Turn the oven down to 130 C and make the custard.
Custard Filling:
Place the cream and milk into a medium saucepan and set it over medium heat. Add vanilla and bring the cream to a simmer. Place the egg yolks and the sugar into a bowl and whisk together. Pour the hot cream over the yolks, whisking constantly.
Put the tart back in the oven and only then pour the custard into it. This way you will not spill carrying the filled tart around. :)
Bake for 30-40 minutes until set around the outside but still wiggily in the middle. Allow the tart to cool fully, then remove the excess dough on the sides.