Baked Custard Tarts
By: Melissa Peterman
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 quantity sweet shortcrust pastry
210 ml creamy milk
70 ml single cream
2 eggs size 3 plus 1 yolk
30 grams caster sugar
Freshly grated nutmeg
1 20.5 cm loosebased flan tin

Preparation

1 Roll out the pastry and use to line the flan tin . 2 Prick the base and chill for 20 minutes. 3 Meanwhile heat the oven to Gas Mark 6 400 degrees F 200 degrees C. 4 Line the flan case with greaseproof paper and fill with baking beans. 5 Bake the flan "blind" for 25 minutes removing the paper and baking beans for the last 10 minutes to dry out the pastry base. 6 Put a baking tray in the oven to heat up. 7 Meanwhile prepare the filling. 8 Warm the milk and cream to just below boiling point. 9 Whisk the eggs and the yolk with the sugar then pour on the hot milk and cream whisking continuously. 10 Strain the mixture into the pastry case and sprinkle with grated nutmeg. 11 Stand the flan on the hot baking tray and bake for 5 minutes. 12 Reduce the oventemperature to Gas Mark 3 325 degrees F 170 degrees C and bake for a further 25 to 30 minutes until the custard is set. 13 Serve warm. 14 Serves 46