Custard tart

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Custard tart
serves 4
ingredients
100g/4oz plain flour
pinch of salt
50g/2oz low-fat spread
2 eggs
1⁄2 teaspoon granulated sugar
300ml/10fl oz skimmed milk,
warmed
freshly grated nutmeg
• Preheat the oven to 200°C/400°F/Gas mark 6. Lightly grease an
18cm/7in flan tin with low-fat spread.
• Put the flour and salt in a bowl. Add the low-fat spread, and rub in with
your fingertips until the mixture resembles crumbs. Adding a tablespoon
of water at a time, mix with just enough cold water to form a firm
dough. Knead gently on a lightly floured work surface. Roll out and use
to line the flan tin. Prick the base with a fork. Fill with crumpled foil, and
place on a baking tray.
• Bake in the oven for 15 minutes, removing the foil after 10 minutes to
allow the pastry to dry out. Remove the pastry shell from the oven, and
reduce the oven temperature to 190°C/375°F/Gas mark 5.
• Whisk together the eggs and sugar, then whisk into the milk. Strain into
the pastry shell, and sprinkle with a little grated nutmeg. Bake for about
35 minutes until the custard is set. Serve warm.