Sweet shortcrust pastry
Ingredients
2 whole eggs plus
2 extra yolks
60g caster sugar
500mL thin cream
1 tsp ground nutmeg
Method
Preheat oven to 180C. Roll out the pastry to 2mm thick and line a greased 20cm tart tin with removable base and 4cm high sides, making sure there are no holes.
Line the tart with foil, fill with baking beans and cook for 10 minutes. Remove foil and bake for a further 5 mins. Allow to cool and remove the beans. Reduce oven to 160C.
Beat the eggs, extra yolks and sugar together until light and creamy. Add the cream and mix gently together. Pour into the tart base, sprinkle nutmeg on top and bake for 50-55 mins or until the tip of a knife inserted into the centre comes out clean. Cool for 45 mins before serving.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.
