Baked Custard Tart
|Short pastry||2 Ounce (Using 4 Ounce Flour)|
|Grated nutmeg||1⁄2 Teaspoon|
Line the flan ring or pie plate with the pastry.
Prick the bottom and line with foil.
Bake blind until the pastry is almost firm, about 20 minutes.
Remove the foil.
Mix egg and sugar and add the milk and vanilla.
Pour into the pastry case and sprinkle with nutmeg.
Bake until the custard is set, about 20-25 minutes.
Serve hot or cold.
The mixture can also be used for small tarts, adding the filling to raw pastry cases.
Bake about 20 minutes.