Classic Egg Custard Tart
Ingredients:
- Green’s Egg Custard Mix
- 568ml (1 pint) Milk plus 1tbsp for the pastry
- 140g Butter - chilled and diced
- 250g Plain Flour
- 100g Caster Sugar
- 1 Egg, beaten
- Nutmeg
Method:
1. Make the pastry, by rubbing the butter into the flour until it resembles breadcrumbs. Add the sugar, egg and 1 tablespoon of milk and bring together to form a dough.
2. On a lightly floured surface, roll the pastry out and use it to line a 20cm loose bottomed tin, leave 2cm of pastry hanging over the edge. Chill for 30 mins.
3. Heat oven to 180C/160C fan/gas 4. Line the case with baking beans (or rice over baking paper) and bake blind for 20 mins. Remove the beans (or rice) and continue to cook for a further 20 mins until cooked. Remove from oven and allow to cool
4. Empty contents of Green's Egg Custard mix into saucepan and gradually, blend in 568ml (1 pint) of milk.
5. Heat until boiling, and continue to boil for 1 minute.
6. Pour into the pastry case and allow to cool before transferring to a refrigerator to set.
7. Sprinkle with nutmeg and serve
