Brandied Custard Tarts Recipe
Ingredients
| 175 g. / 6 oz. rich shortcrust pastry | ||
| Egg | 1 | |
| 15 ml. / 1 tablespoon sugar | ||
| 150 ml. / 5 fl.oz.milk | ||
| 15 ml. / 1 tablespoon brandy | ||
| 10 ml. / 2 teaspoons grated nutmeg | ||
Directions
1. Prepare and roll out the dough to about .75 cm./ 1/4 in.thick.
2. Cut into 8 cm./ 3 in.circles with a pastry cutter, then line 12 well-greased patty tins with the circles.
3. Beat the egg, sugar, milk and brandy together, then strain into the patty tins.
4. Sprinkle each with a little nutmeg.
5. Put into the oven preheated to fairly hot (190°C/375°F or Gas Mark 5) and bake for 20 to 30 minutes, or until the filling has set and the pastry is golden brown.
2. Cut into 8 cm./ 3 in.circles with a pastry cutter, then line 12 well-greased patty tins with the circles.
3. Beat the egg, sugar, milk and brandy together, then strain into the patty tins.
4. Sprinkle each with a little nutmeg.
5. Put into the oven preheated to fairly hot (190°C/375°F or Gas Mark 5) and bake for 20 to 30 minutes, or until the filling has set and the pastry is golden brown.
Chef
