Custard Tarts

You know those custard tarts you buy in the shop that have disappointing amounts of custard and don't taste of anything? This isn't one of them.

Pastry:
250g flour, 185g butter, 1.5 tbsp icing sugar, 1 egg yolk, iced water. Blind bake in four/five generous muffin tins, 10mins with pastry beads 10 mins without, at 200 degrees.

Custard:
1 can condensed milk, 1.5 cups milk, 2tbsp custard powder, 1 eggs, vanilla essence. Cook in saucepan until thickened. Pour into tart casings, chill. Consume with nutmeg grated on top.

Mixed Plum Tart

Prep up a 22cm flan tin and an oven to 200 C.

Pastry:
125g butter,
55g icing sugar
225g plain flour
1 egg & some cold water

Filling:
100g softened butter
110g caster sugar
1 egg, 1 egg yolk
1 cup almond meal
35g plain flour
6 or 7 plums, stoned and cut into wedges.

Blind bake the pie crust until 'getting there' (not too much). Filling: beat butter & sugar, add aggs, beat, add almond meal and flour. Spread over base. Arrange plum wedges evenly (and prettily) over the filling, back for 30 minutes. Meant to be served cold, if you can wait. (It gets much easier to cut when cold.) Pretty yummy.