May 17, 2016


Flour – 175 gms
Butter – 100 gms
Castor sugar – 150 gms
Egg yolks – 2
For the custard:
Milk – 350 ml
Sugar- 2 tbsp
Flour – 2 tbsp
Eggs – 2
Egg yolk – 1
Vanilla essence- 4 drops

  • Sieve the flour and work in the butter with the fingers.
  • Add the sugar and egg yolks and mix all the ingredients well.
  • Handle the dough very carefully as it breaks easily.
  • Roll out thinly, and use half to line deep tartlet tins.
  • Make up custard ad fill the cases.
  • Cover with lids of dough and press edges together lightly.
  • Bake in fairly hot oven for 10 minutes until golden brown.
  • Cool in tins for 5 minutes, remove carefully, and coo before serving.
  • To make the custard, heat the milk.
  • Beat together the sugar, flour, eggs and egg yolk.
  • Add a little hot milk and mix well, then add remaining milk.
  • Bring to the boil, stirring constantly.
  • Cool, stirring often to prevent a skin forming, and flavour with vanilla essence before using.

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