To make pastry
Sift 3/4 cup icing sugar and 2 1/4 cups cake flour together, blitz with 1/2 cup baking margarine in a food processor until it resembles breadcrumbs.
Continue to mix while adding 1-2 egg yolks ( add just enough egg yolk for mixture to come together ) shape pastry into a flat disc, wrap in clingfilm and rest in fridge for 30 minutes. Roll out on a floured surface to 3mm thickness and line a 23cm tart tin.
Prick bottom of pastry, cover with baking paper, fill with baking beans and blind bake for 10 minutes.
Remove beans and paper and bake for another 10 minutes until cooked through. Cool…
To make custard:
Heat 2 cups of milk and 1/4 cup castor sugar together in a saucepan until steaming, mix 1/4 cup castor sugar, 4 egg yolks and 3 tbsp cornflour together, slowly pour milk into egg mixture while stirring.
Pour mixture back into clean saucepan and boil for 3-5 minutes.
Cool and fill tart case with custard. Decorate with your favorite fruits… enjoy
Prepared, tried and tested: Joy Martin Smyth – All joy’s lovely cooking