Updated: May 10
Try out this super easy and delicious custard tart recipe. Our A2 whole milk gives the custard a creamy and smooth consistency and it tastes amazing! -
1/2 cup caster sugar
3 Durham Farms Egg-yolks
1 teaspoon vanilla bean paste
1 tablespoon corn flour
1 1/2 cup Durham Farms A2 milk
Sweet short-crust pastry (store-bought is fine) x3 sheets
Alternatively, you can make your own with just 5 pantry staple ingredients!
1 ½ cups Flour
1/3 cup Sugar
125g Cold butter cubed
1 Egg yolk
1tbs Chilled water
To make your pastry
Combine flour, butter and sugar in a food processor or hand mixer.-Alternatively you can combine the butter into the flour mix with your fingers. (Be sure the butter is very cold)
Process until the mixture resembles fine breadcrumbs. Add egg yolk and chilled water. Process until the dough comes together.
Turn pastry onto a lightly floured surface. Knead until smooth. Shape into a ball and wrap in baking paper, refrigerate for 30 minutes.
Using muffin tins, fill to the desired shape. Cover the pastry in tins with baking paper. Fill with ceramic pie weights or uncooked rice. Bake at 180C for 10 minutes. Remove weights and paper. Bake for a further 3-5 minutes or until the pastry is slightly brown. Allow to cool.
For the filling:
Whisk sugar, egg-yolks, and vanilla bean paste together in a large mixing bowl. Mix in cornflour, then add milk in a thin stream, whisking continuously until smooth.
Transfer the mixture to a small saucepan. Cook over medium heat while stirring, for 2-3 minutes, until bubbling and thickened. Simmer for a further 2-3 minutes (continue stirring).
Spoon custard into each pastry case until mostly complete (filling all the way will lead to spilling in the oven). Bake for 5-8 mins, until the pastry is golden. Cool in pan for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
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