Ingredients:
For the pastry:
- 115g unsalted butter, cut into cubes
- 230g plain flour
- 85g caster sugar
- 1 large egg
For the filling:
- 500ml whole milk
- 1 1/2 tsp vanilla extract
- 5 medium eggs, separated
- 100g plain flour
- 125g caster sugar
Rub the butter, flour, and sugar with your fingertips until it looks like fine bread crumbs. Add in the egg and form it into a dough, make sure it is one ball of dough with no pieces crumbling off of it. Wrap it in clingfilm and put it in the fridge for 25 minutes.
When out, roll out the pastry onto a cold floured work surface and place it into a floured tart tin. Put it back in the fridge for 30 minutes.
Preheat the oven to 170C/325F/gas mark 3.
Take the pastry out of the fridge, put in a piece of baking paper and baking balls on the baking paper. Put it in the oven for 12 minutes. Take it out of the oven and remove the baking paper, bake it for another 15-18 minutes.
In a pan, put the milk and vanilla, and mix until it is bubbling around the sides. Put the egg yolks in a bowl and add the flour and sugar. Mix until well blended, then add into the milk mixture and mix it over a low heat. Keep mixing until it becomes thicker.
Take it off the heat and cool it for 10 minutes, then pour it into the pastry and let it set in the fridge for 2 hours.
If you want, sprinkle some cinnamon on top.
ENJOY!
Boom Bakes 