Coconut,Baileys,Vanilla Custard Tart
You will need 1 part baked/blind short crust pastry tart… using paper and baking beans..
1 x 9 inch loose bottom Tart Tin
For the custard
One pint of liquid…half coconut milk and half regular milk, I use full fat milk. not quite a pint then make up to the one pint with Baileys liquer..
35g Cornflour…140g Caster sugar (superfine USA ?? ) 4 eggs thoroughly beaten. Vanilla to taste.. I used vanilla paste as you get the lovely flecks..which i like to see..Essence or vanilla pod could be used instead..
In a basin Use some of the cold milk mix to mix with the cornflour and sugar and vanilla ..mix till smooth.
In a saucepan..heat the milk mixture but do not boil.
Add the hot milk to the basin and whisk well, add the eggs and whisk really well..At this point , it can be sieved if wished.. for myself I did..
Return the complete mix to the sauce pan, whisking really thoroughly all the time until it just starts to thicken.remove from heat, whisk again….let cool a while.
pour into the pastry tart tin.. I always put my pastry tart tin onto a baking sheet before filling as it makes for steadier moving to the oven and removal from oven.
Carefully take to oven…middle shelf
Think it was gas mark 4 or 5.. cook gently until the custard is just set and pastry edges are nice and golden ..custard should have a slight wobble!!Times will vary due to ovens…just keep an eye so that custard does’nt colour too much! As its egg custard you need a gentle heat not a blast..
Best eaten on day of making.. and enjoy