This is a golden oldie. On childhood road trips into the country, Devonshire tea or custard tarts were always on the agenda. The key to a great old-fashioned custard tart is a filling that is silky, firm and light, while still retaining a gentle wobble. Finish with a light dusting of nutmeg, then taste the past and enjoy.

method

Brush four 10 cm × 3 cm (4 inch × 1¼ inch) deep, loose-based tart tins with butter.

Cut the pastry into four 18 cm (7 inch) rounds using a round pastry cutter or plate. Centre each pastry round over a tin and gently press it into the mould, working around the rim until the pastry is fully inserted. You should have about 1 cm (½ inch) of pastry hanging over the sides.

Use your index finger and thumb to firmly press the pastry into the sides and corners of each tin, leaving little or no pastry protruding. Creating a sharp angle where the side meets the base helps counteract shrinkage during baking.

Rest the pastry cases in the freezer for at least 20 minutes, then blind-bake according to the sweet shortcrust pastry recipe.

Preheat the oven to 110°C (225°F), without fan. Place the tart shells on a baking tray.

Place the cream, milk, sugar, egg yolks and vanilla seeds in a bowl. Whisk gently to combine, taking care not to aerate the mixture. Strain the custard, then pour it into the tart shells.

Bake for 45–50 minutes, or until just set. Halfway through baking, rotate the tray and lightly dust the tops with grated nutmeg.

Cool for 1 hour before serving.

note

Store in an airtight container in the refrigerator for up to 3 days.