DAIRY, EGG, WHEAT, SOY, NUT AND GLUTEN FREE CUSTARD TART

Found this gem of a recipe on the Well and Good website (: 1 packet (400g) Biscuit Mix (Well and good brand) 175g nuttelex 1 packet (250g) Instant Custard Powder (Well and Good brand can be purchased from Coles) 400 mL water 400 mL milk (your choice of milk substitute) 2 tblsp oil of choice Pastry 1. Preheat your oven to175°C fan forced 2. In a large bowl combine nuttelex and biscuit mix. Mix by hand, until the dough comes together. 3. Roll out and press into tart tin, then bake for 21 minutes. Filling 1. Mix all ingredients in a bowl with an electric mixer for 20 – 30 seconds on high speed or until desired thickness. 2. Pour into pre – baked sweet tart shells. 3. Allow to set in the fridge for 15 – 20 minutes. NOTE: I sprinkled cinnamon over the top and added strawberries.

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