Thursday, September 27, 2007

Australian Custard Tart

Since I can't find the recipe for Chico Rolls (my all-time favorite Aussie comfort food) I'll post for you my number two fave--Australian Custard Tart.


90 g (this would be 3 oz) of utter
1 and 1/4 C. sweetened condensed milk
1/4 C. of sugar (uww, it's getting sweeter)
1 egg (to keep it all together, I suppose)
1 and 1/4 C. plain flour
1/4 C. of self-raising flour (to make your tummy bloat, oh so good)

For the custard:
3 eggs
2 C. of milk
1 tsp. vanilla essence
1 Tbsp. of sugar (more sweet)

Tart Shell: Beat butter until creamy; add sugar. Beat until just combined. Add lightly beaten egg gradually (beating well after each addition). Work in 2/3 of sifted flours with a wooden spoon, then mix in remaining flour by hand. Turn onto a lightly floured board; knead lightly until smooth. Refrigerate for 30 minutes. Roll pastry to line greased 20 cm (8inch) pie plate.

Custard: Beat eggs, vanilla, and sugar together. Heat milk to lukewarm and gradually stir into egg mixture. Carefully spoon custard into pastry. Bake in moderate oven for 30 to 35 minutes. After 15 minutes of baking time, sprinkle with nutmeg. Do not overcook. Custard will firm as it cools.


There you go, my friends. I'm telling you this is sweeter than honey. And for more interesting recipes from down under, Holland and Indonesia, Come and Dine with us.

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