Classic custard tart

Bake this all-time classic - James Tanner's custard tart!

Ingredients:

1 x sweet pastry shell 10” or 1 packet of ready made sweet pastry rolled to ½ cm thick and blind baked

Filling34 fl oz whipping cream12 egg yolks5 oz castor sugar4 drops of Vanilla extractFreshly grated nutmeg

Method:

• Place cream and vanilla extract in a large saucepan and bring to a simmer, whisk egg yolks and sugar until pale in colour, pour the simmered cream onto the egg yolks and whisk well then pass the mixture through a fine sieve.

• Next fill up the tart case until just full and using a fine grater grate the nutmeg over the top of the tart, bake at 160c until the tart looks just set, remove from oven and leave to cool to room temperature on a wire rack, then chill in fridge portion and serve as required