Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases. Sprinkle a small pinch of ground nutmeg into the middle of each tart. Bake the tarts in the oven for ...

Sprinkle with some more grated nutmeg before serving ... If lumps do form sieve the mixture. Pour the custard mixture into the tart case and bake for about 35 minutes at 140°C ...

Pour the custard into the prepared tart case and sprinkle a little more nutmeg over the top. Bake for 40 minutes or until there is only the slightest wobble in the centre and it is pale golden on ...

Lightly butter a 23cm loose bottom tart tin. Roll the pastry on a lightly ... Then add cream, vanilla and nutmeg and pour over the egg mixture. Whisk and return to pan. Stir until the mixture ...

As a kid, my little brother was powerless in the face of a country-bakery custard tart. He just loved them. I never understood it – the pale, wobbly, nutmeg-freckled custard held no appeal to me ...

The custard is gently infused with the warm spices and the unmistakable aroma of nutmeg, making each bite a nostalgic nod to holiday gatherings. The crust of an Eggnog Tart is often crafted from ...

Portugese tarts (Pastel De Nata ... you could also add extra flavouring here such as nutmeg or cinnamon. Now you need to put your custard to one side and leave to cool. Place this in a medium ...

Drain and chop the spinach, add the nutmeg in the tart case, adding pumpkin slices. Dot with Gorgonzola, pour in the custard mixture and bake for 40 minutes. Leave to cool.

Make the custard by mixing together ... the spinach and add some freshly grated nutmeg to the latter. Spread the spinach over over the bottom of the tart case, then add the slices of pumpkin ...

Add the milk, oregano, thyme, salt, nutmeg and walnuts. Mix the cooked onions, mushrooms and havarti cheese together. Fill the tart shell with the mixture. Pour over the egg custard. Place in the ...