French Custard Tart

Dessert

6

Number of People
Expensive

Cost
Medium

Difficulty
50 min

Prep time
40 min

Cook time

Ingredients

SHORTCRUST PASTRY (SEE P. 16)
3 EGGS, WELL BEATEN
150 g CASTER SUGAR
60 g CORNFLOUR
250 ml SEMI-SKIMMED MILK
250 ml DOUBLE CREAM
1 TSP VANILLA EXTRACT

Preparation

Preheat the oven to 200°C/fan 180°C/Gas 6. Roll out and line a 20 cm deep sided flan tin. Bake blind for 15 mins.

Place the beaten eggs and sugar, in the food processor fitted with the whisk and mix at speed 6 for 1 min.

Mix the cornflour with 50 ml of the milk. Add the cornflour mixture, remaining milk, cream and vanilla extact to the bowl. Set the dessert program at 90°C at speed 5 for 10 mins.

Pour the custard over the pastry and bake for 30 to 35 mins. Leave the flan to cool before eating.

TIP This recipe tastes much better when prepared the day before.