We are currently updating our product specifications - please check product packaging or contact your wholesaler for up-to-date information.
Ingredients
8 Total- 5 Country Range Fresh Free Range Medium Eggs
- 200 g Country Range Shortcrust Pastry Block
- 250 ml Country Range UHT Dairy Whipping Cream
- 3 tbsp Country Range Ground Nutmeg
- 1 tbsp Country Range Crème Fraiche
- 250 ml milk
- 100 g caster sugar
- 1 vanilla pod
Method
-
1
Step 1
Pre-heat the oven to 160°C -
2
Step 2
Defrost the shortcrust pastry block and roll out to around 3mm thick and line a 20cm tart base. -
3
Step 3
Bake bind for 30 minutes until fully cooked and crisp. -
4
Step 4
Whisk the eggs, 2tbsp of nutmeg, scraped vanilla pod and sugar. -
5
Step 5
Heat the milk and cream to a boil and pour over the eggs to form a custard. -
6
Step 6
Fill the tart case and bake for 30-40 minutes until the tart has set but still has a wobble. -
7
Step 7
Sprinkle the remaining nutmeg on top of the tart and cool. -
8
Step 8
Once the tart is at room temp, cut and serve with raspberries and a dollop of Country Range Crème Fraiche.
Ingredients
8 Total- 5 Country Range Fresh Free Range Medium Eggs
- 200 g Country Range Shortcrust Pastry Block
- 250 ml Country Range UHT Dairy Whipping Cream
- 3 tbsp Country Range Ground Nutmeg
- 1 tbsp Country Range Crème Fraiche
- 250 ml milk
- 100 g caster sugar
- 1 vanilla pod
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