Egg Custard Tart

Method

• 1

  Step 1

  Pre-heat the oven to 160°C
• 2

  Step 2

  Defrost the shortcrust pastry block and roll out to around 3mm thick and line a 20cm tart base.
• 3

  Step 3

  Bake bind for 30 minutes until fully cooked and crisp.
• 4

  Step 4

  Whisk the eggs, 2tbsp of nutmeg, scraped vanilla pod and sugar.
• 5

  Step 5

  Heat the milk and cream to a boil and pour over the eggs to form a custard.
• 6

  Step 6

  Fill the tart case and bake for 30-40 minutes until the tart has set but still has a wobble.
• 7

  Step 7

  Sprinkle the remaining nutmeg on top of the tart and cool.
• 8

  Step 8

  Once the tart is at room temp, cut and serve with raspberries and a dollop of Country Range Crème Fraiche.