Rich Custard Tartlets

A centuries old little sweet custard treat.  A timeless classic!
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.