By WicklewoodWench on February 25, 2011
"Another piece of nostalgia from my schooldays, very much like a bakewell tart but using custard rather than frangipane. As the recipe requires custard powder custard instead of a full egg custard and bought pastry cases can be used, it is a very simple but tasty dish to put together. I make mine using gf sweet pastry Wicklewood’s Gluten Free Pastry but ordinary short crust pastry is fine,,, if using pre prepared pastry cases; don’t forget to omit steps 1-5"
Serving Size: 1 (116 g)
Servings Per Recipe: 4