Welsh Egg Custard Tart

Ingredients

250g sweet shortcrust pastry – make your own or buy from supermarket
flour for rolling out
350 ml milk
3 large eggs
¼  cup (4 tbsp) 50g caster sugar (superfine granulated)
1 pinch grated nutmeg

Method

Preheat oven to 190°C, gas mark 5.

Place an 18cm flan ring on a baking sheet. Grease insides well with a smear of oil.

Roll out the pastry on a lightly floured surface until 3-4mm thick then use it to line the flan ring or cake tin, allow pastry to over hang the edges. Place sheet of greaseproof paper into the lined pastry ring then half fill with baking beans/rice. Part bake with a minimum of colour for approximately 15 minutes or until lightly golden.

Remove pastry from the oven and allow to cool 5 minutes before carefully removing the greaseproof paper and baking beans/rice.

As the pastry cooks, warm the milk, do not let it come near the boil.

Beat the eggs and sugar together with a fork and add the warmed milk.

Strain the mixture (to remove any escaped egg shell) into the still warm pastry case and sprinkle the top with grated nutmeg.

Bake in a fairly hot oven at 190°C, Gas 5, for 10 minutes. Reduce the temperature to cool, 150°C, Gas 2, and bake for a further 15-20 minutes or until the custard is just set.

Serve hot or cold.

Suggested wines to complement this recipe

Muscat
Soljans Fusion Sparkling

Bubbles
Hunters Mirumiru 2006
No. 1 Family Estate Reserve Cuvee