With a buttery pastry crust and a creamy, sweet filling, custard tarts are an Aussie classic for a reason. But that doesn’t mean there’s no space for a little creativity. This week, Fast Ed’s adding a dash of colour and a load of flavour to his take on the custard tart. With a ginger nut crust and basil, mint and sage filling, this tart may sound totally crazy, but it tastes great.
Ingredients
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Get the recipe in the Christmas 2020 issue of Better Homes and Gardens
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