Custard Tarts Recipe

225 g/8 oz Shortcrust Pastry
15 ml/1 tbsp caster (superfine) sugar

1 egg, lightly beaten
150 ml warm milk
A pinch of salt
Grated nutmeg for sprinkling

Method:

Roll out the pastry and use to line 12 deep tartlet tins (patty pans). Mix the sugar into the egg, then gradually stir in the warm milk and salt. Pour the mixture into the pastry cases (pie shells) and sprinkle with nutmeg. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 20 minutes. Leave to cool in the tins.