CRUST METHOD

Step 1

• Measure the flour, baking powder and salt in a jug and whisk until combined.
  
• Cream butter and sugar together with a beater attachment until pale and fluffy (about 3 minutes). 
• Add the egg, oil and essence, beat until thoroughly incorporated. By hand add in the flour mixture and mix until just combined.

Step 2

• Press the dough into a 25cm/10inch tart plate. Make sure that it isn't too thick and dock with a fork. Place in the freezer for 30 minutes. Meanwhile preheat oven to 400-450°F (204°C-230°c) The pastry can be baked 1-2 days in advance and covered well and placed in an airtight container or box.

Filling

• Boil milk and add butter
• Add flour and Mezina that has been mixed in to a thin paste with a little of the above milk
• Split egg yolk and white
• Whip egg yolk and sugar then add to milk
• Whip egg white, but not too stiff
• Add to above mixture
• Add almond essence
• mix carefully
• Pour in the slightly cooled filling in the tart base

FINAL STEP, the Bake

• Bake in crust for 15-17min at 204°C-230°c) - 399.2°F to 446°F