Condensed Milk Custard Tart

This classic condensed milk custard tart is a simple and delicious option for celebrations with family or quiet afternoon teas.

1 cup all-purpose flour, unbleached (150 g)
2 Tbsp. caster sugar
unsalted butter, chilled, chopped (90 g)
3 eggs
1 can sweetened condensed milk (395 g)
thickened cream (300 mL)
nutmeg or cinnamon, freshly ground

Process flour, sugar and butter in a food processor until mixture resembles fine breadcrumbs. Add egg yolk and chilled water. Process until dough just comes together.

Turn dough out onto a lightly floured surface. Knead gently until smooth. Shape into a disc, wrap in plastic wrap and refrigerate for 30 minutes.

Preheat an oven to 375°F (190°C/170°C fan, Gas Mark 5). Grease a 20 cm round spring form cake tin and line the base with baking paper.

On a lightly floured surface, roll out the pastry to a round approximately 26 cm in diameter and 3mm thick. Press into prepared tin and trim edge. Place a sheet of baking paper into the pastry and fill with small baking beans or rice.

Bake for 15 minutes. Remove the baking paper and beans and cook for a further 5-7 minutes or until golden. Leave to cool.

Whisk eggs in a large jug or bowl. Add sweetened condensed milk and cream and mix to combine. Pass through a fine sieve to remove air bubbles. Pour into tart shell, filling to the brim. Liberally grate fresh nutmeg all over the tart and bake for 35-40 minutes or until the filling is set but still wobbles slightly. Leave to cool in the tin.

Serve warm with dollop cream, if desired. Or alternatively, refrigerate until chilled.

Makes 6 servings.