French Custard Tart

• SHORTCRUST PASTRY (SEE P. 16)
• 3 EGGS, WELL BEATEN
• 150 g CASTER SUGAR
• 60 g CORNFLOUR
• 250 ml SEMI-SKIMMED MILK
• 250 ml DOUBLE CREAM
• 1 TSP VANILLA EXTRACT

Preheat the oven to 200°C/fan 180°C/Gas 6. Roll out and line a 20 cm deep sided flan tin. Bake blind for 15 mins.

Place the beaten eggs and sugar, in the food processor fitted with the whisk and mix at speed 6 for 1 min.

Mix the cornflour with 50 ml of the milk. Add the cornflour mixture, remaining milk, cream and vanilla extact to the bowl. Set the dessert program at 90°C at speed 5 for 10 mins.

Pour the custard over the pastry and bake for 30 to 35 mins. Leave the flan to cool before eating.

TIP This recipe tastes much better when prepared the day before.