Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 10 people
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Difficulty level: 2 out of 4
8 Ingredients
- 1 sheet puff pastry, partially thawed
- 4 free range eggs
- 1 cup caster sugar
- 1/2 cup cornflour
- 3/4 cup thickened cream
- 3 cups milk
- 2teaspoons vanilla bean paste
- 2teaspoons cinnamon sugar (to serve)
Nutrition per serving
1310kJ / 312Cal
1310 Kilojoules or 312 Calories
15% of daily energy intake*
Protein
6.8grams
Fat
14.3grams
Carbs
38.6grams
Sugars
26.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Take everyone's favourite Portuguese custard tart and make it giant! This gorgeous treat is sure to please with its flaky crust and cinnamon-topped custard.
Method
Step 1 of 3
Line base of 24cm round pie dish with baking paper. Roll pastry out until it’s wider than dish. Press pastry into dish. Place eggs, caster sugar, cornflour and cream in a large bowl and whisk until smooth.
Step 2 of 3
Combine milk and vanilla in a medium saucepan over medium heat. Bring to a simmer. Remove pan from heat. Whisk hot milk mixture into egg mixture until combined. Transfer egg mixture to pan and place over medium heat, whisking constantly for 2 minutes or until thickened. Remove pan from heat. Pour custard into pastry and smooth top. Refrigerate for 20 minutes or until a skin develops on custard.
Step 3 of 3
Meanwhile, preheat oven to 220°C/200°C fan-forced. Bake tart for 30 minutes or until pastry is golden and custard has blackened in parts. Stand until custard is firm. Sprinkle with cinnamon sugar. Serve.
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