CAFE 

CUSTARD TARTS 

Ingredients:

Shortcrust pastry

125g cold unsalted butter, chopped

1cup self-raising flour

1 cup plain flour

½ cup cold water

                                                ground nutmeg

Custard: 

2 eggs 

½ cup caster sugar

2 teaspoons vanilla essence

1 1/2 cups milk

Sprinkle of ground nutmeg

Method: 

1. Preheat oven to 180C 
2. Prepare the shortcrust pastry and chill until ready to use. Grease small pie tins.
3. Add a little flour to work surface and rolling pin. Roll out the pastry evenly to cover the size of the pie tins. Prick over the base with a fork. 
4. Cover with baking paper and fill with beans or rice to blind bake the pastry for 15 minutes. Remove from the oven and cool. 
5. Prepare the custard in a jug. Whisk eggs and sugar together, add vanilla essence. Warm the milk (make sure not too hot) then add to the mixture. Mix well. Then carefully fill each tartlet. Sprinkle with a little nutmeg on top. 
6. Bake for 20 to 25 minutes until custard has set and the middle has a slight wobble.