100g gluten-free shortcrust pastry, already made
for the rich custard filling:
2 large eggs
300ml dairy-free soya cream
2 tablespoons caster sugar
ground nutmeg, to sprinkle tops with
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 soya cream, but do not boil.
Pour over the beaten eggs and sugar, stirring well.
Allow to cool, then strain through a sieve into a jug.
Now pour the custard into the tartlet cases.
Lightly sprinkle each one with ground nutmeg, and bake on the middle shelf for about 15-20 minutes.
Best served chilled.