Step 1

Oven 180 C/ 350 F. This recipe will make 2 x 24 cm( 9 1/2in) Tarts

Step 2

Use a mixer for this pastry. Put the butter, eggs, vanilla, salt , almond meal and 1/2 of the flour into the mixer and mix to combine. Add 3/4 of the remaining flour and mix to combine. Put the remaining flour on to the bench and tip on the pastry. Push into a disc using some of the flour on the bench if the pastry is sticky. Push into a disc, wrap and chill up to an hour or freeze.

Step 3

Flour the bench and roll out 1/2 the pastry, to fit a 24 cm ( 9 1/2 inch ). Chill again 30 minutes

Step 4

Bake the pastry blind- or with baking paper and beans for weight, 15 minutes. Take the paper out and continue to bake till golden and firm.

Step 5

Take out of the oven and set aside to cool.

Step 6

While the pastry is chilling, prepare the custard. Put all of the custard ingredients into a medium sized pot and whisk together with a hand whisk. Cook over a very low heat stirring with a spatula constantly till it starts to thicken. Don't boil, just keep it low till the custard is hot and completely thick. Pour into a bowl and set aside. Taste. Does it need a drop more vinegar or is it perfect?

Step 7

Pour into the prepared tart shell and bake for 20 minutes or until just set. It will be a little wobbly in the centre still .

Step 8

Serve with whipped cream

Step 9

Mine is decorated with chickpea water meringue and whipped cream