Effortless Easter baked egg custard tart

Put the butter in a bowl and sift over the flour. Combine together until it clumps.

Then, add the sugar, egg and milk and mix together to form a dough.

Roll the pastry out and line a 20cm tin, leave 2cm of pastry overhanging. Chill for 30 mins.

Preheat the oven to 180C/160 fan/gas mark 4 and bake your base for approximately 35 minutes.

If you have them on hand, baking bean are useful. Use them for the first 15 minutes. Remove from the oven and reduce the temperature to 140C/120 fan/gas mark 1.

Now, time for the filling. Carefully beat the eggs and vanilla extract together, taking care to not make the mixture too frothy.

Take a pan and add the cream and sugar. Stir to dissolve them together.

Heat this mixture to just below boiling. Pour it onto the eggs and vanilla extract. Mix the two together.

Strain the mixture with a sieve into a jug and let it settle for a few minutes.

Pour the custard into the base and bake for approximately 40 minutes. You can add some extra flavour with freshly grated nutmeg at this point if you like.

The tart should have some wobble when finished.

Leave the tart to cool before serving. Et voila!