Custard Tart Recipe
Custard Tart Recipe with Shortcrust Pastry, Milk, Eggs, Sugar and Nutmeg
INGREDIENTS
5 oz (150g) Shortcrust Pastry (for recipe click here)
3/4 pint (475ml) Milk
2 Eggs
1 1/2 oz (28g) Sugar
Nutmeg
METHOD
Heat the oven Mark 6 or 425F or 220C. Have ready a 7 inch (180mm) sandwich tin or deep pie plate. Use the pastry to line the sandwich tin, and bake blind for 15 minutes. Remove the beans after 10 minutes. Warm the milk. Beat the eggs and sugar together, add the warm milk and pour into the pastry case. Grate the nutmeg on top, return the pie to the oven Mark 3 or 350F or 180C and bake for approximately 30 minutes until the custard is lightly browned and set. Serve hot or cold.
Based on the Custard Tart Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).