Custard tart: Ingredients - 22cm/9in shortcrust pastry case - 300ml/10 fl oz full-fat milk - 200ml/7 fl oz double cream - 2 large free-range eggs - 2 free-range egg yolks - 80g/3oz caster sugar - pinch ground nutmeg Method 1. Preheat the oven to 190C/375/Gas 5. 2. Bake the pastry case for 15 minutes until firm and browned slightly. 3. Remove the case and turn the oven down to 160C/325F/Gas 3. 4. In a medium saucepan, bring the milk and cream nearly to the boil. 5. Beat the eggs, yolks and sugar together in a bowl. 6. Pour the hot milk over them and beat gently. Pour the mixture into the pastry case and grate a little nutmeg on top. 7. Bake for 40 minutes until just set. Remove from the oven and leave to cool before serving. *M*
Posted on: Tue, 02 Jul 2013 08:12:44 +0000
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