1 hr 25 min
Reduced-fat shortcrust pastry
260 g, (use 2 x 180g sheets with 18% discarded), just thawed
- Preheat oven to 200°C. Using a 10cm round pastry cutter, cut 8 rounds from pastry sheets. Line 8 holes of a 2 tablespoons (40ml) capacity mini muffin tin with pastry rounds. Place in fridge for 30 minutes to chill.
- Line each pastry case with baking paper and fill with pastry weights, dried beans or uncooked rice. Bake for 10 minutes. Remove paper and weights. Bake 5 minutes further or until pastry is light golden.
- Reduce oven to 180°C. Whisk eggs and sugar in a medium bowl until well combined. Bring milk to a simmer in a medium saucepan over medium heat. Gradually whisk into egg mixture until well combined. Strain through a fine sieve into a jug. Stir in half the nutmeg.
- Carefully pour custard into pastry cases. Sprinkle with remaining nutmeg and bake for 25 minutes or until just set. Set aside in tin to cool completely. Serve.