1¼ cups plain flour
¼ cup self-raising flour
¼ cup caster sugar
90 g butter
2 teaspoons water
3 eggs, lightly beaten
1 teaspoon vanilla essence
2 tablespoons caster sugar
2 cups milk
Combine and sift flours and sugar into a bowl. Add butter and uses a pastry cutter, two knives or fork to incorporate into flour mixture. Add egg and enough water to make a dough.
Knead dough on a floured surface until smooth. Wrap in kitchen wrap and refrigerate for 30 minutes.
Lay dough on a lightly floured surface and roll into a circle. Line a 23 cm pie plate with the disc of dough. Trim excess crust from the edges. Pinch a frill around the edge or decorate as desired.
Pierce dots on base of the crust using a fork and place wax paper over the crust. Fill with dried beans, dry rice or pie weights and blind bake at 190C for 10 minutes. Remove weights and bake for a further 10 minutes. Allow pastry to cool.
Meanwhile, prepare the custard filling: Whisk eggs, vanilla essence and sugar in a bowl until combined.
In a sauce pan, heat milk until hot, then add to egg mixture while whisking.
Pour the custard into the pastry crust and bake at 180C for 15 minutes.
Sprinkle top of custard evenly with nutmeg, and bake for a further 15 minutes or until custard is just set. Allow to cool.
Refrigerate Custard Tart until cold before serving.