2 eggs

125g butter or margarine, melted

2ml (¼ teaspoon) salt

30ml (2 tablespoons) chilled water


1 ¼ litre (4 ½ cups) milk

3 eggs

200g (1 cup) sugar

38ml (2 ½ tablespoons) GOLDEN CLOUD WHEAT CAKE FLOUR

38ml (2 ½ tablespoons) cornflour

2ml ( ¼ teaspoon) salt

5ml (1 teaspoon) vanilla essence

15ml (1 tablespoon) butter


Crushed candied sugar


  • Preheat oven to 180°C. Lightly grease a 2 x 25cm pie dish.
  • For the pastry; in a large bowl mix together all ingredients to form stiff dough. Press into pie dishes.
  • Bake blind in the oven for 15 minutes, use wax paper to cover the pastry and place dry beans or rice over the paper to weight the pastry down. 
  • Remove paper and beans and cook pastry for a further 5 minutes until golden.
  • For the filling: in a saucepan, bring milk to a gentle boil. In a large bowl, beat together eggs, sugar, Golden Cloud Cake Wheat flour, cornflour and salt. 
  • Slowly pour boiling milk into the mixture, whisk to mix.
  • Return to the stove and cook stirring for 10-12 minutes on medium heat until the mixture thickens.
  • Add butter and vanilla essence, mix through, pour mixture into cooked shell. 
  • Allow to cool in the fridge (you do not need to cook the tart any further). Sprinkle tops with cinnamon.
  • Candied sugar: make as for spun sugar (for recipe see here) allow sugar syrup to set and crush into fine crumbs.
Serves 10
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