Custard Tart
Ingredients-
22cm/9in shortcrust pastry case
10 fl oz full-fat milk
7 fl oz double cream
2 large free-range eggs
2 free-range egg yolks
3oz caster sugar
pinch ground nutmeg
22cm/9in shortcrust pastry case
10 fl oz full-fat milk
7 fl oz double cream
2 large free-range eggs
2 free-range egg yolks
3oz caster sugar
pinch ground nutmeg
Directions-
Preheat the oven to 190C/375/Gas 5.
Bake the pastry case for 15 minutes until firm and browned slightly.
Bake the pastry case for 15 minutes until firm and browned slightly.
Remove the case and turn the oven down to 160C/325F/Gas 3.
In a medium saucepan, bring the milk and cream nearly to the boil.
Beat the eggs, yolks and sugar together in a bowl.
Pour the hot milk over them and beat gently. Pour the mixture into the pastry case and grate a little nutmeg on top.
Bake for 40 minutes until just set. Remove from the oven and leave to cool before serving.
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