Ingredients
Equipment
Method
- Mix the flour, salt, and sugar in a large bowl.
- Add the cold, diced butter and rub it into the flour until the mixture resembles coarse sand.
- Gradually add cold water, kneading gently until the dough comes together; form into a ball, wrap in plastic wrap, and chill for 30 minutes.
- Preheat your oven to 180°C (350°F).
- Roll out the chilled dough into a circle slightly larger than your tart pan (24 cm in diameter) and transfer to the pan.
- Prick the bottom of the crust all over with a fork and refrigerate while preparing the custard.
- Heat 750 ml of milk with vanilla until warm but not boiling.
- In a separate bowl, whisk together sugar, cornstarch, eggs, and remaining 250 ml of milk until smooth.
- Slowly pour warm milk into the egg mixture, whisking constantly; return to the saucepan and cook over low heat until thickened.
- Pour the custard filling evenly over the prepared crust and smooth the top with a spatula; bake for 35–40 minutes or until golden and set.
- Let the tart cool on a wire rack, then refrigerate for at least 4 hours before serving.
Nutrition
Calories: 240kcalCarbohydrates: 32gProtein: 5gFat: 10gSaturated Fat: 6gCholesterol: 95mgSodium: 150mgPotassium: 200mgSugar: 15gVitamin A: 10IUCalcium: 15mgIron: 5mg
Notes
Store the tart in the refrigerator for up to 3 days, covered with plastic wrap or in an airtight container. Avoid freezing to maintain texture; bring to room temperature before serving. Consider dusting with powdered sugar or garnishing with berries for presentation. Ensure to strain the custard for a smoother texture. This dessert is suitable for kids and perfect for various occasions.
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