CUSTARD TART
Low fat dessert option
SERVING SIZE:
Serves 4 to 6
INGREDIENTS:
1 cup flour
25g butter
1 tsp Hansells Baking Powder
½ tsp Sucaryl liquid sweetener
About ¼ cup water
Ground nutmeg
FILLING
4 eggs
1 cup low fat milk
1 tsp Hansells Vanilla Essence
1 tsp Sucaryl liquid sweetener
INSTRUCTIONS:
Sift flour into a bowl. Melt butter and mix into flour. Mix in baking powder. Add Sucaryl and enough water to make a stiff dough. Chill if time permits. Roll pastry out on a lightly floured board to 2mm thickness. Use to line a 20cm pie dish or flan tin. Line pastry sheet with a piece of baking paper. Fill with baking-blind beans and bake at 200°C for 10 minutes. Remove baking-blind material and leave pastry to cool. Pour in filling. Sprinkle over nutmeg. Bake at 160°C for 30-40 minutes or until custard is set. Serve warm or cold.FILLINGLightly beat eggs, milk, vanilla essence and Sucaryl together.
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