Egg Custard Tart


  1. Pre heat the oven to 160°C
  2. Defrost the shortcrust pastry block and roll out to around 3mm thick and line a 20cm tart base.
  3. Bake bind for 30 minutes until fully cooked and crisp.
  4. Whisk the eggs, 2tbsp of nutmeg, scraped vanilla pod and sugar.
  5. Heat the milk and cream to a boil and pour over the eggs to form a custard.
  6. Fill the tart case and bake for 30-40 minutes until the tart has set but still has a wobble.
  7. Sprinkle the remaining nutmeg on top of the tart and cool.
  8. Once the tart is at room temp, cut and serve with raspberries and a dollop of Country Range Crème Fraiche.