Easy peasy, and very pleasant, this variation ont he old english classic while surprise you with its simplicty. Feel free to add berries such as rapberries, gooseberries, logan, blue or cranberries to make an even more enjoyable tart.
You will need: (makes 2)
2x30cm blind baked sweet pastry tart cases
12 Whole eggs
750ml of Milk
750ml of Double cream
2 Vanilla beans, opened
Nutmeg
240g of Caster sugar
Whisk eggs and sugar till pale
Warm milk and cream with the vanilla beans
Add the two mixes together, very gradually while whisking
Pour into 2 30cm flan tins lined with blind baked sweet pastry, do the pouring by the stoves or oven as to prevent spillage while transporting to the stoves
Bake for 40 minutes at 170 degrees
