A thick and luxurious custard filling, all incased in a makeshift paratha crust! Yes, paratha's are more than just delicious sides to curry! We've made a blind-baked tart crust to pour our Pastel De Nata inspired custard into before baking and serving a large slice with a dusting of cinnamon.
Combine the milk and cream, with the vanilla, cinnamon, cardamom and lemon zest, and place over medium heat, stirring every so often, until steam rises off the surface. Turn off the heat and allow infuse for another 5 minutes.
Whisk together the sugars and cornstarch, before adding the yolks and egg, already beaten. Whisk everything until the eggs and sugars become thick and slightly fluffy.
Slowly pour the hot milk and cream into the eggs, whisking constantly, before adding everything back to the saucepan, and on medium heat, bring to a boil. This will take some time, but the custard will thicken very quickly once the mixture reaches boiling point. Strain whilst hot and leave to cool completely in the fridge, around 2 hours.
Take a cake tin, and line with oil and baking paper, using a few strips of paper so that we can lift the tart out of the tin later.
Place one whole paratha on the base of the cake tin, and after measuring the height of the sides, cut up the other parathas to make the sides. Press the sides into the base, pour in baking beads (or rice) and bake for 25-30minutes, or until crispy all over.
Remove from the oven and allow to fully cool, before pouring in our custard, and baking again at 180°c for another 30 minutes, until the top of our tart is nicely charred.
Allow the tart to cool completely in the fridge for minimum of 4 hours, before bringing up to room temperature, slicing and dusting with cinnamon before serving!
