Baked Custard Tart with Nutmeg

Serves 6-8

Time 45 minutes plus cooling

Ingredients

1 sheet shortcrust pastry, store-bought

320ml vanilla custard

2 large eggs

1 tbsp caster sugar

Freshly grated nutmeg, for dusting

Method

Preheat your oven to 180°C and lightly grease a 23 cm tart tin. Line the tin with the shortcrust pastry, pressing it gently into the edges, and trim any overhanging pastry. Prick the base with a fork and line it with baking paper, filling it with baking beans or rice.

Blind bake for 10 minutes, then remove the baking paper and beans, and bake for a further 5 minutes until lightly golden. Allow the pastry shell to cool slightly.

In a large bowl, whisk together custard, eggs, and caster sugar until smooth and fully combined. Pour the custard mixture into the prepared pastry shell, filling it just below the rim. Grate a light dusting of fresh nutmeg over the top for a classic finish.

Bake the tart in the oven for 30-35 minutes, or until the custard is set with a slight wobble in the center. Allow to cool to room temperature before slicing. Serve chilled or at room temperature for a smooth, creamy dessert with a touch of spice.