Custard Tart

Method

1. Make the pâte brisée: rub 25 g of cold diced butter into 50 g of plain flour with 1 tsp of caster sugar and a pinch of salt, working with your fingertips until the mixture looks like coarse breadcrumbs. Sprinkle over 1 tbsp of cold water and press the dough together without kneading. Flatten into a disc, wrap and chill for 30 minutes.
2. Roll the dough out on a lightly floured surface to about 3 mm thick and line a 12 cm loose-bottomed tart tin, pressing it well into the corners and leaving a little overhang. Prick the base lightly with a fork and chill for 15 minutes while the oven heats to 180C.
3. Line the chilled shell with baking paper and baking beans and blind bake at 180C for 12 minutes. Lift out the paper and beans and bake a further 5 minutes, until the base is dry and pale gold. Trim the overhang level with a small knife and lower the oven to 150C.