Love custard tarts or pastel de nata? Try GF member Sue Tappin’s recipe for cinnamon-topped custard pie – it’s deliciously decadent
Prep:15 mins
Serves 12
3 large egg yolks (freeze the whites for another recipe)2 tbsp caster sugar2 tbsp custard powder100ml whole milk300ml single cream1 tsp vanilla paste320g ready-rolled puff pastry50g unsalted butter, melted50g granulated sugar1 tbsp ground cinnamon
STEP 1Mix together the egg yolks, caster sugar, custard powder and milk in a bowl. Pour the cream into a saucepan set over a medium heat, bring to the boil, then gradually pour into the egg yolk mixture, whisking until smooth.STEP 2Pour the mixture back into the saucepan and cook over a low-medium heat for a few minutes, whisking all the time to keep it smooth. It should be very thick. Remove from the heat, then stir in the vanilla paste. Set aside to cool.STEP 3Heat the oven to 200C/180C fan/gas 4. Line a 28 x 18cm baking tray with baking parchment. Unroll the pastry sheet with the long edge closest to you. Cut it in half vertically, to make two rectangles that will fit the base of the tray. Put one sheet in the baking tray, prick all over with a fork, and bake for 15 mins. Remove from the oven and allow to cool for 5 mins.STEP 4Whisk the custard again briefly, then spread evenly over the cooled pastry. Lay the other pastry sheet on top, tucking in the edges. Brush with half the butter.STEP 5Mix the granulated sugar with the cinnamon, then sprinkle evenly over the pie. Drizzle over the remaining melted butter and bake for a further 35-45 mins until the custard has set and browned on top.STEP 6Remove from the oven and allow to cool in the tray, before cutting into bars to serve. Can be kept chilled for up to three days.
