Baked custard tart
Who could resist a traditional custard tart? This easy version is made with light ready-made pastry.
Tesco Ready Rolled Light Shortcrust Pastry
1 serving(s), 1/6 package(s)
Egg, whole, raw
2 medium, raw
1 teaspoon(s), level
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Roll the pastry out quite thinly and use it to line an 18cm fluted tart case. Line the pastry case with baking paper and fill it with baking beans. Bake for 10 minutes, remove the paper and beans and then bake for a further 5 minutes or until the pastry is a light golden colour.
- Reduce the oven temperature to 180°C, fan 160°C, gas mark 4. Beat the eggs and caster sugar together in a large bowl. Warm the milk gently and pour it over the egg mixture. Beat well and then strain through a fine sieve into a jug. Carefully pour the custard into the pastry case, sprinkle with the nutmeg and bake for 25 minutes or until just set. Allow to cool, remove from the tin and chill before serving.