October 2011 Baked Custard Tart with Nutmeg

Classic Comfort Food.

• Serves x 6:
• 250g Sweet Shortcrust Pastry
• 2 Free Range Eggs
• 4 Free Range Egg Yolks
• 80g Caster Sugar
• 150ml Guernsey Dairy Whipping Cream
• 300ml Guernsey Dairy Full Cream Milk
• 1 Vanilla Pod (split lengthways)
• 5ml Rosewater Essence
• 5g Freshly Grated Nutmeg

Blind bake an 18cm diameter tart case using sweet shortcrust pastry. Once baked to a golden colour, paint the inside of the pastry case with a beaten egg and return to the oven for a couple of minutes. This will create a seal and ensure the filling won’t leak fron the tart and the base stays crisp. Set aside.

In a heavy-based saucepan, heat the Guernsey Dairy milk and cream to boiling point together with the split vanilla pod. Whisk the eggs, egg yolks and sugar together for a couple of minutes. Pour onto this the hot milk and cream and stir well. Strain through a fine sieve into a large pouring jug, add the rosewater essence and whisk in.

Carefully pour this liquid into the pre-baked pastry case and sprinkle the freshly grated nutmeg over the top.

Bake at 160 C, 325 F or Gas 3 for 30 minutes or until the filling is slightly wobbly but almost set.

When cooked, remove from the oven and leave to cool before serving. This dish can be served chilled.