For the pastry

1. Combine flour, butter and water in a stand mixer until it forms a dough.
2. Roll out your dough until it’s roughly 3mm in thickness.
3. Put the dough into a 10cm mould, and trim the excess dough off the edges.
4. Line the dough with parchment paper and fill with baking beans or uncooked rice.
5. Bake for 10-15 minutes.
6. Remove baking beans and put your tart shell back in the oven until golden brown.

For the custard

1. Add the BAMnut Milk Everyday and vanilla extract to a medium saucepan and bring to a boil over medium heat.
2. Once boiling, immediately remove from heat and set aside to infuse for 15 minutes.
3. In a bowl, whisk the egg yolks and sugar until light and fluffy.
4. To the same bowl, add the cornstarch and whisk vigorously until no lumps remain.
5. Whisk in ¼ of the hot milk mixture until combined.
6. Mix in the remaining ¾ of the milk mixture.
7. Once combined, strain the mixture back into the same saucepan.
8. Let the mixture thicken over medium high heat, whisking constantly.
9. Once thickened, remove from heat and stir in your butter.
10. Allow the mixture to cool slightly, before covering with a plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
11. Let the custard chill for at least 2 hours or until ready to serve.
12. To serve, pour the custard into the pastry and garnish with fruits of your choice. Enjoy~