To save time you can use ready made pastry cases, or use my recipe for shortcrust pastry ( to find it, search in the above box.
The amount below made 8 x 3" tarts.
Line tartlets tins (do not bake blind).
3 large egg yolks
3/4 pint milk
2 oz Sugar
nutmeg
Warm milk in a pan.
Beat egg yolks and sugar in separate bowl, then stir in milk until bubbles are created. Mix in a sprinkle of nutmeg.
Put mix in large jug.
Put tartlets on baking tray, and while on oven shelf, pour in custard mixture (this prevents spills while putting in oven).
Sprinkle a pinch of nutmeg on tops, and bake Gas 4, until edges are set, but middle is still wobbly.
Remove, and allow to cool while still in tins.
Enjoy!
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