Additional Ingredients

For the filling:

3	Free Range Eggs (Happy Eggs)
75 grams	Unrefined Golden Caster Sugar (Billington's)
200 ml	Double Cream
200 ml	JUST MILK Whole
0.50 tsp	Neilsen Massey Vanilla Paste

How to make Custard Tart

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1. Sift the flour and icing sugar into a large mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. (or whiz the ingredients in a food processor)
2. Make a well in the centre of the flour mixture Beat the egg yolk with 2 tbsp cold water and stir into the flour until the mixture comes together. If the mixture is crumbly, add a drop more water to make a soft pliable dough.
3. Push the pastry together and shape into a flat circle. Wrap in cling film and chill for half an hour in the fridge.
4. Drape the pastry over the rolling pin and use to line the tart tin. Trim the edges with a knife. Chill for half an hour in the fridge.
5. Preheat the oven to 190°C, 170°C fan, gas 5. Line the pastry case with a circle of baking parchment and fill with baking beans then bake for 10 minutes.
6. Remove the baking beans and parchment and return the tart case to the oven for 5 minutes until lightly golden.
7. Turn oven down to 150°C/130°C fan/ gas 2.
8. Whisk together the eggs, sugar, cream, milk and vanilla. Put the pastry case on a baking tray, then pour in the custard, right to the top. You may not need every last drop. Grate a little nutmeg on top then carefully bake in the oven for 25-30 minutes or until it is only just set but still has a slight wobble in the centre. Serve cold.

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