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Egg Custard Tart

ingredients

100 - 150 g (4 - 5 oz) shortcrust pastry
2 large eggs
large pinch of ground nutmeg
1 1/4 cup (1/2 pint) 300 ml milk
2 tbsp (25 g) 1 oz sugar

method

1. Roll out the pastry and line the flan tin.

2. Whisk the eggs lightly with the sugar.

3. Warm the milk and pour it in a continuous stream on to the eggs, whisking lightly as you do so.

4. Strain into the pastry case and sprinkle the top with nutmeg.

5. Bake in the centre of the oven at 220°C, 425°F, mark 7 for 10 minutes and then reduce the heat to 180°C, 350°F, mark 4 and bake for a further 20 - 25 minutes until the custard is set.

What did you think?

10 people have helped to review this recipe. Thankyou!

Egg custard tart
posted by gaynor @ 04:56AM, 12/02/08
Made perfect egg custard tart lovely!!!
Egg custard tart
posted by Charlotte @ 03:41AM, 3/01/09
It was like a quiche without the cheese an bacon an jus tasted eggy an far 2 sweet.disapointed i will try again must b sum trick 2get it rite!
Custard
posted by jamie @ 06:53AM, 3/25/09
A better way is to boil both milk and sugar together.and bake the pastry blind
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