Shop-bought custard tarts are often too sweet and sickly (and definitely not organic) but this has a light delicate flavour.
1 recipe quantity Sweet Crust Pastry (You can find this recipe by using the search facility) 300ml single cream or milk 1 vanilla pod strip of lemon peel 2 eggs and one egg yolk 75g caster sugar grated nutmeg
Method:
Roll out the pastry and use to line a 20cm tart tin. Heat the cream or milk in a heavy saucepan with the vanilla pod and lemon peel, bringing slowly to simmering point. Leave to infuse for ten minutes. Bring to the boil again, remove from the heat and allow to cool. Beat the eggs, egg yolk and sugar until pale and thick. Strain the warm milk on to the egg mixture, stirring all the time, and then pour carefully into the tart tin. Sprinkle with nutmeg. Bake in a preheated oven at 170C/325F/Gas Mark 3 for 30 - 40 minutes until the top is firm to the touch. Cool on a wire rack and eat cold on the same day.
Go to What to Buy for details about organic dairy products.
