APRICOT CUSTARD TART RECIPES

Steps:

• Sift flours and sugar into bowl, rub in butter. Add egg and enough water to make ingredients cling together. Press dough into a ball, knead on floured surface until smooth. Cover, refrigerate 30 minutes.
• Preheat oven to 200°C (180°C fan-forced).
• Roll dough on floured surface until large enough to line 23cm pie plate. Lift pastry into pie plate, gently ease into side of plate, trim edge.
• Place pie plate on oven tray, line pastry with baking paper, fill with dried beans or rice. Bake 10 minutes. Remove paper and beans, bake further 10 minutes or until pastry is browned lightly, cool.
• Meanwhile make custard filling Whisk eggs, extract and sugar in bowl until combined. Heat milk until hot, quickly whisk into egg mixture.
• Pour custard into pastry case, bake 15 minutes. Sprinkle custard evenly with nutmeg, bake further 15 minutes or until custard is just set, cool. Refrigerate until cold.

Steps:

• The Case: Roll out the pastry into a rectangle and brush with beaten egg. Sprinkle on some icing sugar, nutmeg, and cinnamon. Tightly roll the pastry, along the longest side, into a sausage roll and slice into discs (about 1-inch thick). With the palm of your hand press down into each disc, then roll out each one into a circle.
• Grease the bottom and sides of 6 oven-proof glasses with butter, then dip each into a bag of flour so that the flour sticks to the butter and shake off any excess. Put the center of the pastry circles on top of the floured oven-proof glass, and gently press the sides of the pastry onto the side of the glass (it should look a bit pleated). Place the glasses (rim side down) on a tray in a preheated 350 degree F.oven). When they are cooked, take them out of the oven and press the bottom of each pastry case, this will ensure that they have a flat bottom.
• The Custard: Break the eggs into a mixing bowl with the sugar and orange zest and whisk thoroughly. Scrape out the seeds inside of a vanilla pod and stir this into the egg mixture. Pour the cream into a saucepan and remove from the heat just before it boils. Pour the hot cream into the bowl of eggs, stirring all the time. Then transfer this mixture back to the saucepan, on medium heat and stir continuously until it has thickened.
• Pour the custard into the pastry cases and let sit to cool.
• Heat the sugar and water on a high heat until you have a golden caramel. As soon as this is ready, pour a thin layer on top of the custard.;