Gateau Basque

A French-Basque version of a custard tart. This has a pastry base and crust.

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Ingredients

	For the Filling:
2 medium	eggs
3 tbsp	sugar
50 g	plain flour
500 ml	milk
1 tsp	vanilla extract
1 tsp	almond extract
	For the pastry:
1 medium	egg
3 medium	eggs, separated
200 g	plain flour
2 tsp	baking powder
200 g	sugar
125 g	unsalted butter, softened
1 tsp	vanilla extract
1 tsp	almond extract

Method

Preparation time: ca. 30 min / Grade of difficulty: medium / Calories per portion: n/a

To make the filling:
In a medium saucepan, whisk together the eggs, sugar and flour. Slowly add the milk, while heating over a medium-low heat, stirring constantly until thickened. Remove from heat and add vanilla and almond extracts. Allow to cool and chill in refrigerator.

Preheat oven to Gas Mark 6, 200ºC, 400ºF. Lightly grease a 10-inch, 25cm pie or quiche dish, preferably one with a removable base.

To make the pastry:
Place the flour in a large bowl. Sprinkle in the baking powder. Add the sugar and mix roughly together, add 1 egg and the 3 yolks, the flavourings and the butter and mix until the dough cleanly leaves the sides of the bowl.

Use about 2/3 of the dough to line the base and sides of of the tin, patting into position and into the corners. Add the filling.

Roll out the remaining pastry to fit the dish and carefully place into position, pinching the top and sides together to seal. Remove any excess by trimming with a sharp knife.

Lightly score the pastry top with the point of a sharp knife in close parallel lines. Rotate about 60º and repeat the scoring. Brush the top thoroughly with the egg whites as a wash.

Bake for 20 minutes. Reduce temperature to Gas Mark 4, 180ºC, 350ºF and bake for another 15-20 minutes until golden brown on top.

Allow to cool until moderately warm and serve immediately.