Sprinkle with some more grated nutmeg before serving ... If lumps do form sieve the mixture. Pour the custard mixture into the tart case and bake for about 35 minutes at 140°C ...

Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases. Sprinkle a small pinch of ground nutmeg into the middle of each tart. Bake the tarts in the oven for ...

Fill a small saucepan with water and bring to the boil. Add the mandarin slices and bring to the boil again, then drain well. Repeat this process. Refill the pan with 200ml of water, add the ...

Carefully pour in the remaining custard while the tart is in the oven (this will prevent ... Leave to cool in the tin before turning out. Grate the nutmeg over the top and serve.

Strain into the tart case and grate over fresh nutmeg. Reduce the oven temperature to 140˚C fan/160˚C/325˚F/gas mark 3 and bake the tart for 35–40 minutes, so the custard is set, but still has a ...

And the custard (my first from scratch ... thick slices of vanilla cake flavored with a hint of cinnamon, nutmeg, and cloves A LOT of tart, crisp apples A crunchy, sugary topping that's the ...

Portugese tarts (Pastel De Nata ... you could also add extra flavouring here such as nutmeg or cinnamon. Now you need to put your custard to one side and leave to cool. Place this in a medium ...

Drain and chop the spinach, add the nutmeg in the tart case, adding pumpkin slices. Dot with Gorgonzola, pour in the custard mixture and bake for 40 minutes. Leave to cool.