English Custard Tart
|For shortcrust pastry|
|Plain flour||4 Ounce|
|Cold water||4 Teaspoon|
|Caster sugar||1 Ounce|
|Grated nutmeg||To Taste|
Heat the oven, with a baking sheet in it, to 400°F, 200°C, gas no. 6.
Prepare the pastry as usual and roll out and line an enamel, tin or foil 7 inch (17.5 cm) flan tin; chill.
For the custard, beat the eggs and sugar together until blended and then stir in the milk.
Pour into the pastry case and sprinkle with a little nutmeg.
Place on the hot baking sheet in the oven and cook for 15 minutes, then reduce the heat to 350°F, 180°C, gas no. 4 and bake for a further 25 minutes or until the filling is set and a pale golden brown.