Crustless Custard Tart
Preheat the oven to 170°C and grease and line a square cake tin (20 cm X 20 cm) very well with baking paper.
Beat the egg yolks and half of the castor sugar with a whisk. Gradually whisk in the melted First Choice Butter and then the flour to make a smooth paste. Add the vanilla and lemon zest.
Now gradually beat in the First Choice Custard - making sure that you have a smooth consistency.
Beat the egg whites to the soft peak stage, add the rest of the castor sugar and beat until almost stiff.
Gradually add the batter to the egg whites and fold in.
Pour the mixture into the prepared cake tin and bake for 20 minutes, then lower the heat to 150°C and bake for another 15 minutes until it is golden brown and set (it may take a bit longer – depending on your oven).
Remove from the heat and cool completely.
Cut into portions and dust with icing sugar.
TIP – This is a delicious dessert – served with more First Choice Custard and a scoop of ice cream.
Ingredients
Directions
Preheat the oven to 170°C and grease and line a square cake tin (20 cm X 20 cm) very well with baking paper.
Beat the egg yolks and half of the castor sugar with a whisk. Gradually whisk in the melted First Choice Butter and then the flour to make a smooth paste. Add the vanilla and lemon zest.
Now gradually beat in the First Choice Custard - making sure that you have a smooth consistency.
Beat the egg whites to the soft peak stage, add the rest of the castor sugar and beat until almost stiff.
Gradually add the batter to the egg whites and fold in.
Pour the mixture into the prepared cake tin and bake for 20 minutes, then lower the heat to 150°C and bake for another 15 minutes until it is golden brown and set (it may take a bit longer – depending on your oven).
Remove from the heat and cool completely.
Cut into portions and dust with icing sugar.
TIP – This is a delicious dessert – served with more First Choice Custard and a scoop of ice cream.