Anson Bolton, chef patron The Millstone at Mellor.

Baked Egg Custard Tart with Huntley’s Christmas Pudding Ice cream.

Makes one tart, 26cm diameter and 3 cm deep, 12 portions.

Pastry:
500g flour
250g margarine or butter
125g caster sugar
2 eggs.

Egg Custard:
18 egg yolks
1 litre double cream
150gm caster sugar.

MIX the flour and caster sugar with the butter to form a light crumb texture.

Mix in the eggs to form the pastry and leave to rest for half an hour before rolling and lining the greased tartlet case.

Line the pastry with greaseproof paper and fill with baking beans. Bake for 20mins on 150C.

Whisk the egg yolks until light in colour. Add the sugar and double cream.

Pass through a fine sieve and place over a low heat until just starting to warm.

Remove from heat and pour into a pastry case.

Grate a little nutmeg onto the top of the tart and bake at 150C for 40 to 50 minutes.

The custard should be just set.

Leave to cool and simply serve with a scoop of Huntley’s Christmas pudding ice cream and pouring cream.