Custard tart
Ingredients
7
Steps
4
Serves
4
Cook Time
60-65 Min
Ingredients
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Preheat the oven to 200°C/400°F/Gas mark 6. Lightly grease an 18cm/7in flan tin with low-fat spread.
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Put the flour and salt in a bowl. Add the low-fat spread, and rub in with your fingertips until the mixture resembles crumbs. Adding a tablespoon of water at a time, mix with just enough cold water to form a firm dough. Knead gently on a lightly floured work surface. Roll out and use to line the flan tin. Prick the base with a fork. Fill with crumpled foil, and place on a baking tray.
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Bake in the oven for 15 minutes, removing the foil after 10 minutes to allow the pastry to dry out. Remove the pastry shell from the oven, and reduce the oven temperature to 190°C/375°F/Gas mark 5.
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Whisk together the eggs and sugar, then whisk into the milk. Strain into the pastry shell, and sprinkle with a little grated nutmeg. Bake for about 35 minutes until the custard is set. Serve warm.