Condensed Milk Custard Tart Recipe: A Creamy Dessert Recipe From Australia by 30Seconds Food

1. Process flour, sugar and butter in a food processor until mixture resembles fine breadcrumbs. Add egg yolk and chilled water. Process until dough just comes together.
2. Turn dough out onto a lightly floured surface. Knead gently until smooth. Shape into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
3. Preheat an oven to 170C fan forced. Grease a 20cm round spring form cake tin and line the base with baking paper.
4. On a lightly floured surface, roll out the pastry to a round approximately 26cm in diameter and 3mm thick. Press into prepared tin and trim edge. Place a sheet of baking paper into the pastry and fill with small baking beans or rice. Bake for 15 minutes. Remove the baking paper and beans and cook for a further 5-7 minutes or until golden. Leave to cool.
5. Whisk eggs in a large jug or bowl. Add sweetened condensed milk and cream and mix to combine. Pass through a fine sieve to remove air bubbles. Pour into tart shell, filling to the brim. Liberally grate fresh nutmeg all over the tart and bake for 35-40 minutes or until the filling is set but still wobbles slightly. Leave to cool in the tin.
6. Serve warm with dollop cream, if desired. Or alternatively, refrigerate until chilled.

Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily. Inspire and be inspired.

Related Products on Amazon We Think You May Like: