Step by step method

1. Base Method

2. Rub Stork Bake into the flour and baking powder then add the sugar. Add the beaten egg and while still crumbly take out ¾ cup of the crumbs and place in a small bowl.
3. Bring the remaining crumbs together to form dough.
4. Press the dough into a greased pie dish, covering the base and sides, and then prick the bottom with a fork several times.
5. Cut a piece of baking paper to cover the whole tart and push down gently on the base.
6. Fill the pie with baking beads, raw rice or dry beans. This will stop the pastry from collapsing.
7. Bake in a preheated oven at 180°C for 10 minutes, then remove the beans/rice and the paper and bake for a further 5 minutes.
8. Let the pie shell cool.

9. Crumble Method

10. Mix ingredients to a crumbly consistency, spread out thinly onto a greased baking sheet and bake at the same time as the pie shell (15 minutes).
11. Remove every few minutes and stir the crumbs so that they brown evenly.
12. Leave to cool.

13. Filling Method

14. Beat the egg and sugar until thick and pale in colour.
15. Heat the milk.
16. Fold the sifted cornflour into the egg mix and then pour the heated milk over, stirring well.
17. Bring the mixture to the boil, stirring all the time until it is like thick custard.
18. Pour into the pie dish.

19. Topping Method

20. Boil milk, then add cornflour mixed with a little cold milk.
21. Bring to the boil and stir until it is very thick. Remove from heat and stir until completely cold.
22. Cream Stork Bake with castor sugar until smooth and pale.
23. Gradually add the cold milk and mix a spoon at a time. Beat well with an electric beater until it is thick like whipped cream.
24. Place on top of the custard filling in the tart and shape it to a slight peak in the centre.
25. Sprinkle with the crumbly mixture, then dust with icing sugar.