Egg Custard Tart


250g ready-made short-crust pastry

2 medium eggs

2tbsps (30ml) caster sugar

300ml (12 pt) full cream milk

Egg Custard Tart


  1. Pre-heat the oven to 220C (200C fan-assisted, 425F)
  2. Roll out the pastry and line a deep flan dish or pie plate. Put onto a baking tray.
  3. Whisk together the eggs and sugar. Warm the milk in a pan, then pour onto the egg mixture, whisking as you do so.
  4. Strain into the pastry case and grate fresh nutmeg over the top.
  5. Bake for about 10 minutes, until the pastry begins to brown, then reduce the oven temperature to 180C (165C fan-assisted, 350F) and continue cooking for about 20 minutes more, or until the custard is just set. Allow to cool.