Custard Tart

8
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"Light yummy dessert. I usually use low fat milk. When using a preprepared shell, I find these to be rather sweet for my taste but makes for quick easy making. My personal preference is to make a half batch of my recipe for shortcrust pastry and use."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (74.2 g)
  • Calories 110
  • Total Fat - 3.3 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 82.3 mg
  • Sodium - 70.2 mg
  • Total Carbohydrate - 15.9 g
  • Dietary Fiber - 0.2 g
  • Sugars - 14.5 g
  • Protein - 4.1 g
  • Calcium - 56.6 mg
  • Iron - 0.5 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 200 degree Celsius.

Step 2

Mix eggs and sugar till thick and creamy.

Step 3

Combine cornflour, milk and vanilla essence and slowly add to egg and sugar mix beating as you do so.

Step 4

Spoon mixture into pastry shell and sprinkle with ground nutmeg.

Step 5

Bake at 200 degree Celsius for 10 minutes, reduce heat to 180 degree Celsius and bake for a further 20 to 25 minutes. Skewer inserted at centre should come out clean.

Tips & Variations


No special items needed.

Related

Kerfuffle-Upon-Wincle (KUW)

Easy and delicious! I loved it for breakfast with my coffee! I used 8 teaspoons cornstarch, and baked the tart in a 400F preheated oven for 10 minutes, then reduced the oven temp to 350F and continued baking for another 25 minutes.

(27 Sep 2014)