There’s something to be said for the old fashioned puddings and teatime treats. Perhaps I’ll start a revival! Custard tarts made a frequent appearance at the tea table in my childhood and were loved by all the family. They were a great way of feeding us eggs and milk, which are of course important foods for growing children. The original of this recipe (I’ve adapted her imperial measurements to metric) was handed down to me by my mother and was the one she used for over 60 years.
You will need a flan tin approximately 6 or 7 inches (15-17cms) in diameter, or two smaller tins. You could if you wish use a cupcake tray and make individual tarts.
Ingredients and Method:
- Preheat the oven to 200°C
- thinly roll out approx. 100g of shortcrust or sweet shortcrust pastry (see my blog recipe for Sweet Orange Pastry) and use it to line the flan tin
- sprinkle the base of the pastry case with a dusting of plain flour and smooth it out with your fingers so that it sticks to the base and sides
- beat 2 eggs lightly together with 250 mls of creamy milk
- add sugar to taste – about 2-3 tablespoons
- strain the egg and milk mixture through a sieve into the pastry case
- finely grate some fresh nutmeg onto the surface
- bake the tart in the oven for 15 minutes, then turn the oven temperature down to 180°C and cook it for another 5 minutes or so until the tart is set
- leave the tart in its tin to cool on a wire rack
Delicious warm or cold!