Egg Custard Tart

100g gluten-free shortcrust pastry, premade and baked blind

2 eggs

250ml dairy-free milk
2 tablespoons caster sugar
ground nutmeg, to decorate

Preheat oven to 180'C / 350'F / Gas 4.

Line an 18cm flan dish with the pastry and bake blind.  Make sure there are no cracks in the pastry where the custard can seep through.  You can mend any cracks with any trimmings of pastry you have left.

Whisk the eggs.

Then, in a pan, bring the dairy-free milk and sugar to the boil.  Pour onto the eggs and stir well.  Allow to cool.

Now, strain the custard into the pastry case, sprinkle with ground nutmeg and bake for about 20 minutes, until set.

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