FILLING: 45ml (3 Tablespoons) cornflour 750ml (3 cups) milk 45ml (3 Tablespoons) White Sugar Pinch of salt 2 eggs, beaten 5ml (1 teaspoon) butter 5ml (1 teaspoon) vanilla essence OR almond essence
VANILLA GLACÉ ICING: 250ml (1 cup) Icing Sugar 30ml hot water Pinch of salt 2ml vanilla essence
A popular alternative to the puff pastry case is to use cream crackers - just as delicious, but without the baking.
CRUST: 1. Cut the pastry into two equal sheets and place onto baking paper. Prick the pastry a few times. 2. Chill the pastry and then bake it in a very hot oven (230ºC) for 10 minutes. 3. Leave to cool before filling. FILLING: 1. Mix the cornflour with a little of the milk. 2. Heat the rest of the milk, sugar and salt to boiling point. Add the cornflour mixture, stir well and cook until thick. 3. Add the hot mixture to the beaten eggs, stir and heat together until the mixture just reaches boiling point. Remove from the heat and add the butter and flavouring. 4. Leave until well cooled and spread the filling on one crust, placing the other on top. VANILLA GLACÉ ICING: 1. Mix the hot water and icing sugar. Add the salt and essence and beat until smooth. 2. Drizzle the icing over the tart and cut into squares just before serving