This cake-sized Baked Custard Tart is much quicker an easier than making individual tarts, and the taste is exceptional. Caution: you will be asked to make this tart again. And again.
Ingredients (serves 6)
2 tablespoons apricot jam, warmed, strained
1 vanilla bean, halved lengthways
1 1/2 cups milk
2 complete eggs
1 egg yolk
2 tablespoons caster sugar
1/4 teaspoon ground nutmeg
fresh fruit, to serve
1 1/3 cups plain flour
1/4 cup caster sugar
125g butter, chilled, chopped
1 egg yolk
Place flour, sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk. Process until dough just comes together, adding one tablespoon of cold water if necessary. Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.
Preheat oven to 200°C or 180°C fan-forced. Grease a 6cm-deep, 20cm springform cake tin. Line base with baking paper. Roll out pastry between two sheets of baking paper until 5mm thick or slightly less. Cut a 28cm round from pastry. Line pan with pastry. Refrigerate for 10 minutes.
Place pan on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 to 12 minutes or until edges are light golden. Remove weights or rice and paper. Bake for five to seven minutes or until base is light golden. Set aside to cool. Brush pastry case with jam.
Meanwhile, reduce oven to 180°C or 160°C fan-forced. Scrape seeds from the centre of each vanilla bean half. Discard beans. Place milk, eggs, egg yolk, sugar and vanilla seeds in a large bowl. Whisk until combined. Pour milk mixture into pastry case. Bake for 25 minutes. Sift nutmeg over mixture. Bake for 20 minutes or until custard is just set. Remove baking tray from oven. Allow to cool. Refrigerate for two hours or until chilled. Serve with fruit.