Ingredients:

1 1/2 cups plain flour

1/3 cup icing sugar mixture

125g butter, chilled, chopped

1/2 teaspoon vanilla extract

1 egg yolk

3 eggs (filling)

2 teaspoons vanilla extract (filling)

1/3 cup caster sugar (filling)

2 3/4 cups milk, warmed (filling)

Pinch nutmeg (filling)

Directions:

1. Grease six 3.5cm-deep, 7.5cm round (base) pie tins. Process flour, icing sugar and butter until mixture resembles fine breadcrumbs.

2. Add vanilla and egg yolk. Process until dough just comes together. Shape into a disc. Cover with plastic wrap. Refrigerate for 30 minutes.Preheat oven to 200°C / 180°C fan-forced. Place baking tray in oven. Divide dough into 6.

3. Roll each between 2 sheets baking paper until 3mm-thick. Line tins with pastry. Line pastry with baking paper. Fill with pie weights or uncooked rice. Place on hot baking tray. Bake for 10 minutes. Remove weights and paper. Bake for 5 minutes or until pastry turns golden. Cool completely.

4. To make the filling. Reduce oven to 160°C / 140°C fan-forced. Whisk eggs, vanilla, sugar and milk together. Pour into pastry. Sprinkle with nutmeg. Bake for 35 minutes or until just set. Cool completely. Serve.

Bon Appetit!