There's nothing like a custard tart - it's soft, creamy, but with a slight crunch from the pastry. A hint of nutmeg spices up the flavour. This simple version of the traditional dessert is a lovely pud to serve to the whole family.
- 150g plain flour
- 125g butter
- 25g caster sugar
- 1 tbsp. water
- 3 eggs
- 150ml double cream
- 150ml milk
- Pinch grated nutmeg plus extra for the top
Stir the flour and sugar together in a bowl. Cube the butter, then rub it into the flour or cut it into the flour with a pastry tool until the mixture resembles breadcrumbs. Add the water, then stir til a dough forms.
Wrap the dough in cling and put in the fridge for half an hour, then roll out on a floured surface to fit a 24cm loose-bottomed pie tin. Line the tin with the dough, then prick the bottom of the dough with a knife and press it into the corners of the tin. Leave to chill for 30 minutes, then line with parchment and baking beans and cook in a 190C oven for 15 minutes.
Remove parchment and beans then cook for another 15 minutes.
Whisk together eggs, cream and milk, add nutmeg, then pour into the prepared pastry case. Sprinkle the top of the custard with a little extra nutmeg, then cook for 25-30 minutes until just set.