English Egg Custard Tart - Gluten & Grain Free

Now this is a dessert that takes me back to my childhood, as does it my mum...

The unmistakable aromas of the vanilla, custard and nutmeg are AMAZING and it makes me SO HAPPY!

It definitely tastes as good as it smells.

Egg Custard Tart is similar to the Portuguese Tart, both delicious, however I have a soft spot for the English Egg Custard Tart.

The Portuguese Tart is made using puff pastry and the custard is then topped with cinnamon, whereas the English version is made from short crust pastry and the custard is topped with nutmeg.

Traditionally the pastry is made from wheat flour, however we have opted for a grain free and gluten free flour, cassava.

Cassava flour is a great gluten and grain free flour alternative.

In my opinion the pastry turned out delightful, however the dough is harder to work with than regular dough.

The cassava flour dough is more prone to breaking when being handled or rolled, however when it is baked it holds it shape just as regular dough.

It's a little like playing with play-dough. When you place the dough in your oven dish you may have to put it together like patchwork - the kids love doing it.

Of course you can use regular flour for your pastry dough or any other flour you like.

For best results you need the tart to cool completely before cutting and is best stored in the fridge. Personally I love it cold from the fridge.

Happy Cooking!

The Food Fiesta Team

INGREDIENTS

For the pastry

1 1/2 cups of cassava flour ( or flour of your choice )

pinch of salt

120g of cold butter

25g of caster sugar

1x egg yolk

For the custard

1 1/2 cups of full fat milk

1/4 cup of caster sugar

6x large egg yolks

1x tsp of grated nutmeg

1x tbsp of softened butter for greasing your tart dish

METHOD

For the pastry

In a large mixing bowl add your flour, salt, sugar and butter and rub together until it resembles fine bread crumbs.

Add the egg yolk and combine together with your hands.

Work the dough into a ball, cover with clingfilm and place it into the fridge for 30 minutes.

For the custard

In a small saucepan add the milk and bring to a slight simmer - do not boil and make sure to stir regularly.

Once it gets to a simmer point, take off the heat.

In a mixing bowl add the egg yolks and sugar and whisk together until bubbly and pale.

Gradually pour the heated milk into the yolk and sugar mix and whisk together thoroughly.

Grease your tart dish and put to one side.

Pre heat the oven to 200 C

Take the dough out of the fridge and transfer to a lightly floured surface.

Roll the dough to fit your dish.

Line the dish with the pastry and using a knife trim off any excess.

Give your custard one more quick whisk by hand and then pour it into your pastry case.

Sprinkle the custard with nutmeg and carefully place it on the top shelf of the oven.

Bake for 15 minutes and then reduce the heat to 180 C and cook for a further 15-20 minutes or until the custard has firmed, but still a little jiggly. It will firm as it cools.

Remove from the oven and allow it to cool completely before slicing and serving. I like to give it another little sprinkle of nutmeg before serving - Enjoy!

Store in the fridge and in my opinion tastes even better chilled.