Name: Vanilla custard tart
Yield: 10 servings
Cuisine: Bake
Ingredients: 200.00 g flour cake; 100.00 g butter softened; 30.00 ml water cold; cream whipped, to serve; 500.00 ml cream; 410.00 g evaporated milk; 1.00 vanilla pod, split lengthways; 6.00 eggs extra-large, yolks only; 90.00 g sugar dark brown

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Ingredients (9)

200.00 g	flour — cake
100.00 g	butter — softened
30.00 ml	water — cold
	cream — whipped, to serve

FILLING

500.00 ml	cream
410.00 g	evaporated milk
1.00	vanilla — pod, split lengthways
6.00	eggs — extra-large, yolks only
90.00 g	sugar — dark brown

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Method:

Preheat oven to 200 ºC.
Tip flour into a mixing bowl and cut in butter with a round-bladed knife. Rub butter into flour with your fingertips until mixture is crumbly. Mix in cold water with the knife until mixture starts to cling together. (Or pulse flour, butter and water in a food processor until it forms a ball.)
Shape into a roll. Knead pastry until smooth on a lightly floured surface, then roll out into a 32 cm diameter circle. Use to line a well-greased 30 cm diameter flan pan, pressing pastry gently into sides of pan.
Bake blind in centre of oven for 20 minutes.
FILLING: Reduce oven temperature to 180 ºC.
Combine cream, evaporated milk and vanilla pod in a medium-sized saucepan and bring to boil. Reduce heat and simmer for 10 to 15 minutes. Remove from stove and remove vanilla pod.
Whisk egg yolks and sugar in a bowl until light and fluffy, about 5 minutes. Gradually whisk in warm milk mixture until completely combined. Pour mixture carefully into pastry case.
Bake for 30 to 45 minutes, or until custard has just set and is no longer liquid in centre (it should not be too firm).
Remove from oven and leave to cool. Serve sliced with whipped cream.