Makes: 12, Calories: 278

Ingredients

Pastry:

• 200g plain flour.  684
• 110g cold butter.  826
• 1 round tbsp (34g) icing sugar.  136
• 1 egg yolk.  60
• 1-2 tbsp cold water = 1706

Custard:

• 3 eggs.  150
• 2 egg yolks.  120
• 1x 284ml tub Elmlea double (cream).  997
• 100ml whole milk.  65
• 70g caster sugar.  280
• 2 tsps vanilla essence (or 1 tsp extract).  17
• ½ tsp ground nutmeg = 1629

Method

1. Preheat oven to 180°C Fan/Gas Mark 6.
2. Cut 12 parchment paper tabs, 2cms x 15cms, and place 1 across the bottom of each muffin tin well x12.
3. Pastry: In large mixing bowl; Rub butter, icing sugar and flour to breadcrumbs. Add yolk and water, cut in with knife. Ball together.
4. Flatten and wrap in plastic, chill for 30 mins minimum.
5. Roll pastry to 3mm thick (green guide bands). Use 11cm (largest) fluted cutter to cut rounds.
6. Re-roll, cut more rounds. Roll a third time, cut more rounds. Discard remaining pastry. Should make 12 total.
7. Press pastry round into each well, over parchment tab. This will help lift tarts out.
8. Custard: In jug; Beat eggs, yolks and vanilla. Add sugar. Whisk until pale.
9. In medium saucepan; Warm cream and milk, stirring frequently. Do NOT boil. Take off heat.
10. Drizzle egg/sugar mixture into cream/milk pan while whisking constantly.
11. Pour into pastry cases (to the tops), sprinkle on nutmeg, cook for 18 mins.
12. Lower oven to 160°C Fan/Gas Mark 4. Cook for 8 mins more.
13. Cool for 20 mins in tin. Remove. Serve warm or cold.
14. Refrigerate. Eat within 3 days.

Calories = 3335

• 3335 / 12 = 278 (less, due to pastry offcuts)