Step 1Pre-heat the oven to 160°C
Step 2Defrost the shortcrust pastry block and roll out to around 3mm thick and line a 20cm tart base.
Step 3Bake bind for 30 minutes until fully cooked and crisp.
Step 4Whisk the eggs, 2tbsp of nutmeg, scraped vanilla pod and sugar.
Step 5Heat the milk and cream to a boil and pour over the eggs to form a custard.
Step 6Fill the tart case and bake for 30-40 minutes until the tart has set but still has a wobble.
Step 7Sprinkle the remaining nutmeg on top of the tart and cool.
Step 8Once the tart is at room temp, cut and serve with raspberries and a dollop of Country Range Crème Fraiche.
- 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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