Method: 1. Heat the milk, vanilla and zest in a saucepan and bring to a gentle simmer. Leave for 10
Makes one tart A great twist on a classic custard tart, best eaten on the same day to keep the pastry crisp.
For an extra twist, caramelise the top to make a crème brûlée topping! Ingredients: ●●One sweet pastry tart case, 20cm tin, baked blind ●●300ml milk ●●One vanilla pod – split in two ●●One teaspoon of orange zest ●●Two eggs and one egg yolk ●●75g caster sugar ●●Grated nutmeg ●●Cinnamon minutes then pass through a sieve. 2. Whisk the eggs, yolk and sugar together then gradually pour the warm milk onto the egg mixture. 3. Carefully pour the egg mixture into the tart case, dust with nutmeg and cinnamon and bake in a hot oven at 120°C for 30 to 40 minutes until set to the ‘wobble stage’. 4. Remove from the oven and leave to cool, slice into generous pieces then decorate to your heart’s content.