Rice milk custard tarts

This was a bit of an accident – adding rice milk. I had run out of normal cows milk, so substituted it with rice milk. It turned out pretty yummy, and is good if you're intolerant to cows milk.

The recipe is easy – apart from the pastry – but I love making pastry so it wasn't a bother for me ;)I used packet custard powder to make it simpler, though you could make your own if you like.

Pastry

1 ½ cup of plain flour

125g butter

¼ cup caster sugar

1 tablespoon water

1 egg yolk

Put flour, butter and sugar into a food processor – process til it looks like crumbs. Add the water slowly and the yolk til it comes together. Knead til soft (about 2 mins). Wrap and place in fridge for at least 30mins.

Once firm, use a cup upside down to make small rounds – I used a cup cake tray. Or else, you could make a big tart. Blind bake the shells for 10mins with weights in it, then 5 mins without in an oven at about 200 degrees. Cook til slightly brown. Let cool.

Custard

4 tablespoon custard powder

11/2 tablespoon sugar

100ml rice milk

500ml rice milk

vanilla essence/extract

nutmeg

I used Poppy brand custard powder – which is made in QLD and is very tasty indeed.

Put custard powder into 100ml of milk, whisk. Set aside.

Bring the 500ml of milk to the boil, with the sugar and vanilla to taste (I used ½ teaspoon).

Once boiling, remove milk from heat, and whisk in the 100ml of milk and powder.

Place back on heat and whisk til thick.

Allow to cool for a few mins, then place into pastry shells.

Refrigerate til cool and firm. Sprinkle on nutmeg.