Gluten Free Custard Tart

To make the gluten-free pastry, sift flour, almond meal and icing sugar together in a bowl. Add margarine and rub in using your fingertips.

Whisk yolk, lemon juice and iced water together in a jug. Make a well in the centre of flour mixture and pour in, stirring until mixture comes together to form a dough, adding a little more water if needed. Turn out dough onto a surface dusted with flour and knead until smooth.

Roll out pastry and line a 24cm fluted tart tin with removable base, trimming excess. Prick pastry base several times with a fork. Freeze for 15 minutes.

Preheat oven to 200°C. Place a baking tray in the oven to heat.

Line pastry base with baking paper and fill with pie weights or dried beans. Bake for 15 minutes. Reduce heat to 160°C. Remove weights and paper and bake for a further 10 minutes or until pale golden.

Meanwhile, to make the filling, whisk eggs, sugar and cornflour together. Add milk and yoghurt, whisking until combined. Strain.

Place tart tin on warmed baking tray. Carefully pour custard mixture into pastry case and sprinkle surface with nutmeg. Bake for 40 minutes or until custard has just set. Remove from oven and cool for 20 minutes. Cut into wedges and serve.