Friday, August 19, 2011

The best custard tarts like Lionel loves on As Time Goes By

Short crust sweet pastry ( the frozen kind is fine)
I use a buttery home made one

600mls cream
400mls full cream milk
4 large eggs or 5 small ones
teaspoon of vanilla extract
a sprinkle of nutmeg and pinch of butter for the tops
Beat together until well mixed.

Line the ungreased foil pie shells with the rolled out pastry(don't grease them otherwise the pastry will rise through the custard)
Pour in the mixed custard and sprinkle with nutmeg and a little pinch of butter
bake in a moderate oven until set

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