Presenting (drum roll please) the Custard Tart!
I'm always keen for anything delicious, easy to make and cheap! I love the simpleness of this recipe and the fact that most of the ingredients are usually on hand. This tart can be made in a pie dish, a flan ring or even miniature versions in muffin tins. Add freshly whipped cream and it is divine!
Recipe thanks to the trusty Edmonds Cookery Book.
Custard Tart
Serves 4-6
Ingredients
200g Sweet Shortcrust Pastry
2 eggs
1 cup milk
2 tablespoons sugar
Method
On a lightly floured board roll out pastry and use to line a 20cm pie plate for flan ring. Do not prick the pastry. Bake blind at 200°C for 15 minutes. Remove baking blind material and then return pastry shell to oven for 1 minute to dry out pastry base. Reduce oven temperature to 180°C. Carefully pour filling into prepared base. Sprinkle with nutmeg. Return to oven and continue to cook for 20 minutes or until custard is set.
Filling
In a saucepan, whisk together eggs, milk and sugar. Cook, stirring, until almost boiling.
Enjoy!!!
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