An English classic, the custard tart is perfect for a little smackerel of something at elevenses.
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
Preheat the oven to 190C/375/Gas 5.
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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