A centuries old little sweet custard treat. A timeless classic!
100g gluten-free shortcrust pastry pre-made
for the rich custard filling:
2 large eggs
300ml dairy-free cream
2 tablespoons caster sugar
ground nutmeg, to sprinkle tops
What to do
Preheat oven to 190'C / 375'F / Gas 5. Have ready a muffin tin (or patty tin).
Beat the eggs and sugar together.
On a floured surface, roll out the gluten-free pastry and cut into rounds, large enough to line the muffin or patty tins.
Slowly heat the dairy-free cream, but do NOT boil, then our over the beaten eggs and sugar, stirring well.
Allow to cool and strain through a sieve into a jug. Pour the custard into the tartlet cases.
If using, lightly sprinkle each one with ground nutmeg, and bake on the middle shelf for about 15-20 minutes.
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