Custard Tarts

Ingredients

• 1 1/2 cups (225g) plain flour
• 2 tbs icing sugar mixture
• 125g butter, chilled
• 2-3 tbs water
• 3 eggs
• 2 tsp vanilla essence
• 1/4 cup (60g) caster sugar
• 1 1/4 cups (310ml) milk, warmed
• Ground nutmeg, to sprinkle

Method

1. Process 1 1/2 cups (225g) plain flour, 2 tbs icing sugar mixture and 125g butter, chilled and cubed in a food processor until fine crumbs form. Add 2-3 tbs water and process until soft dough forms. Roll into a ball, divide into 6 portions.
2. Roll out each portion to 3-4mm thick, to line six 3cm deep, 8cm (base measurement) round fluted tart tins with removable bases. Put on a baking tray and refrigerate for 15 minutes. Preheat oven to 200°C. Line the pastry cases with baking paper and fill with rice. Bake for 15 minutes. Remove paper and rice. Bake for 15 minutes.
3. Reduce oven temperature to 180°C. Combine 3 eggs, 2 tsp vanilla essence, 1/4 cup (60g) caster sugar and 1 1/4 cups (310ml) milk, warmed. Pour into cases and sprinkle with ground nutmeg. Bake for 20-25 minutes or until just set.