Custard Tart Slice
1 hr 25 min.
ready in 13 h. 25 min.
Pre-heat the oven to 190°C | 375F | gas 5.
Roll the pastry out into a 1cm thick round on a lightly floured surface.
Use the round of pastry to line a 7 inch straight-sided springform tart tin, making sure you press the pastry into the edges and sides well.
Prick the base all over with a fork and line the pastry with greaseproof paper and baking beans.
Blind bake the pastry for 15 minutes until the edges start to turn golden. Remove from the oven and discard the greaseproof paper and baking beans.
Return the pastry for the oven for a few minutes to lightly brown the base.
Remove from the oven after a few minutes and brush the base and sides with the beaten egg. Return to the oven for a few minutes to glaze.
Once glazed, remove from the oven and leave to cool to one side as you prepare the filling.
Turn the oven down to 170°C | 325F | gas 3.
Prepare the filling by whisking together the egg yolks and sugar until pale and thick.
Add the cream and mix well, then pass through a fine sieve into a saucepan and heat over a medium heat to blood temperature.
Pour the custard into the baked pastry cases so that it comes almost all the way to the top of the case.
Carefully transfer them to the oven and bake for 30-40 minutes until set and glazed on top.
Allow to tart to cool in the tin before turning out and chilling overnight.
When ready to serve, cut the flan into slices and serve them stacked on plates.