With the long bank holiday weekend upon us, we’ve got a delicious recipe to share with you that is quick, simple and super scrumptious.
- 1 x 320g Sheet Shortcrust Pastry
- 125ml Double Cream
- 125ml Milk
- 1 Tsp Vanilla Bean Paste
- ½ A Nutmeg
- 4 Egg Yolks
- 50g Caster Sugar
- Heat the oven to 180C/160C fan/gas 4. Take a sheet of shortcrust pastry and use a 10cm cookie cutter to cut 12 circles into the pastry. Press each circle into the holes of a muffin tray and bake for 15 mins.vRemove from the oven and reduce the temperature to 140C/120C fan/gas 1.
- Bring the cream, milk, vanilla bean paste and a small grating of nutmeg to the boil. Beat the egg yolks with the sugar until pale, then pour the hot milk and cream over, beating as you go. Strain custard into a jug, allow to settle for a few mins, then skim off any froth.
- Pour the custard into each of the tart cases, filling them as high as you can. Grate over a little more nutmeg on each, then carefully place back into the oven and bake for 15-20 mins, until the tarts look set with a slight wobble. Remove and cool, serve with a little more nutmeg freshly grated over the top.