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Custard Tartlets

ingredients

makes 12
1 egg
1 level tbsp (15 ml) caster sugar (superfine granulated)
125 ml (4 fl oz) milk
pinch of grated nutmeg

for the short crust pastry

3/4 cup (100 g) 4 oz plain flour (All purpose)
1.25 ml (1/4 tsp) salt
1/2 stick (4 Tbsp) 2 oz (50 g) margarine (or half butter, half lard)
1 tsp (5 ml) caster sugar (superfine granulated)
flour for rolling out

method

1. Set the oven at 180°c (350°f) gas 4. To make the pastry, sift the flour and salt into a bowl, then rub in the margarine until the mixture resembles fine breadcrumbs.

2. Stir in the caster sugar. Add enough cold water to make a stiff dough.

3. Press the dough together with your fingertips.

4. Roll out and use to line twelve 7.5 cm (3 inch) patty tins.

5. Beat the egg lightly in a bowl and add the sugar.

6. Warm the milk in a saucepan, then pour it on to the egg.

7. Strain the custard mixture into the pastry cases and sprinkle a little nutmeg on top of each.

8. Bake for about 30 minutes, until the custard is firm and set.

9. Leave to cool before removing from the tins.

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