Egg Custard Tart

Ingredients needed.    Plain Flour   Butter   Lard   Sugar   Milk   Nutmeg to grate or ground nutmeg.

This is a fairly simple pudding to make and can be eaten warm or cold.  Cold is preferable.

Preheat Oven to Gas Mark 6  Also required Loose Bottom Fluted Pie Tin or Ceramic Quiche Dish (Large)



Pastry Base

8oz Plain Flour
2oz Lard
2oz Butter
1oz Butter
Egg Yolk

Rub in the Flour and the lard/butter with the sugar until it forms breadcrumbs.  Add the egg yolk and a little water to make a pastry dough.    Roll out and line either your tin or dish.

Place a piece of greased proof paper onto your pastry and put on some old broken up crusts of bread or baking beans.   Place in the oven for about 10 minutes.

Egg Custard

4 eggs plus egg white left from the egg above.
2oz sugar
1 pint of milk

Place the milk into a pan and heat gently.  Do not boil.  Into a bowl place the eggs and egg white anfd mix thoroughly with the sugar.   Just as the milk starts to simmer rapidly pour onto the eggs and mix well.

Take out your pastry base from the oven.  Remove greaseproof paper and beans/crusts.  Pour in the custard mix.

Lower oven temperature to Gas Mark 3.

Sprinkle ground nutmeg over the custard mix and bake in the oven for about an hour.  Check to see if the custard has set.   If not leave for a while longer.

Take out when ready and leave to cool.   Or enjoy warm.

Have a brill weekend.