1. 45g butter, softened

  2. 1 1/2 tbsp (30g) caster sugar

  3. 1 large egg, lightly beaten

  4. 2/3 cup (100g) plain flour

  5. 2 tbsp (25g) self-raising flour

  6. egg white for brushing


  1. 2 large eggs

  2. 2 tsp Queen Organic Vanilla Bean Paste

  3. 2 tbsp (40g) caster sugar

  4. 350ml milk

  5. Icing sugar, to seve

Walnut Praline

  1. 2/3 cup (150g) caster sugar

  2. 1 cup (120g) walnuts, roughly chopped

Method - Praline

  1. 1

    Line a baking tray with baking paper and set aside. Place caster sugar and 1-2 teaspoons of water in a small, heavy-bottomed saucepan, mix to combine. Heat gently and swirl the saucepan to assist melting of the sugar - do not mix the sugar once heating starts. Once mixture begins to turn a golden brown colour (2-3 minutes), add pecans, swirl to coat then remove from heat. Tip mixture onto baking trays and allow to set. One set, break into shards and store in an airtight container.

Method - Pastry

  1. 1

    Preheat oven to 180°C (fan forced). In a small bowl, beat the butter until creamy then add the sugar and beat until just combined. Add the egg and beat well. Using a wooden spoon, stir in 2/3 of the flour and then use your hands to work in the rest of the flours.

  2. 2

    Turn the dough onto a lightly-floured surface and knead lightly until smooth. Pat it out into a disc shape, wrap in plastic wrap and refrigerate for at least 30 minutes.

  3. 3

    Roll the pastry out to about 5mm and brush the base and sides of a greased 20cm loose-based flan tin with lightly beaten egg white. Line the tin with the pastry and trim off any excess.

Method - Filling

  1. 1

    Beat the eggs, vanilla bean paste and sugar together in a small bowl. In a small saucepan, heat the milk until luke warm then, stirring, gradually add it to the egg mixture. Place the pastry-lined tin on an oven tray and while stirring the custard mixture, pour it into the tin.

  2. 2

    Bake for 40-45 minutes and allow to cool completely the finish with shards of praline. Note that the custard will firm as it cools.


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