EGG CUSTARD TART USING PANDA FLOUR

7th December 2023

by matthew

Category Classical & MKD Recipes

Fat: 58.86g Protein: 10.02g CHO: 3.82g Kcal: 585 CLASSICAL 4.25:1 RATIO

Notes

Mo’s tip: This makes at least two good portions, or 4 snacks. To blind bake: line the pastry case with a piece of baking paper, add some baking beans or dry rice to weight it down, this encourages a crispier bottom. The cooked tart will keep for 2 days in the fridge. The pastry case can be made ahead and kept in the fridge for 3 days, or freeze.
Do not freeze after filling.

Ingredients

55g Double cream
52g Eggs
30g PANDA flour
30g Butter
You will also need a little cold water, a few drops of liquid sweetener, a little grated nutmeg or cinnamon and a 6-inch pie tin.

Instructions

Pre heat oven to 180c / fan 160c / gas 5.
First make the pastry by rubbing the butter into the Panda flour, then mix to a dough with 60mls of water, leave to rest for at least 10 minutes.
When the pastry is ready, roll it out between 2 pieces of baking parchment to fit the pie tin.
Blind bake the pastry case for approximately 10 minutes until just golden, leave to cool.
Next make the filling and reduce the oven to 140c / fan 120c / gas 3.
Beat together the egg, cream, 20mls of water and a few drops of liquid sweetener.
Pour into the pastry case and sprinkle with a little nutmeg or cinnamon.
Bake for approximately 30 minutes until set.

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EGG CUSTARD TART USING PANDA FLOUR