AN OLD ENGLISH CLASSIC AND A GREAT EXCUSE TO USE NUTMEG THIS CHRISTMAS. DELICIOUS ALMOND PASTRY AND A SWEET CUSTARD FILLING

INGREDIENTS

330g PLAIN FLOUR
50g GROUND ALMOND
240g BUTTER
100g CASTER SUGAR + 6 TABLESPOONS SUGAR
5 EGG
1 PINT OF MILK
GROUND NUTMEG

RECIPE

1. IN A BOWL ADD FLOUR AND BUTTER AND USING YOUR HANDS RUB TOGETHER TO FORM BREADCRUMB LIKE TEXTURE.
   NOW ADD 100g SUGAR AND THEN THE EGG. MIX WELL AND IT SHOULD FORM A DOUGH
   
2. GIVE THE DOUGH A QUICK KNEAD AND IF YOU FIND IT IS STICKY ADD A BIT MORE FLOUR. ROLL THE DOUGH INTO A BALL AND WRAP IN CLINGFILM AND CHILL IN THE FRIDGE FOR 30 MINUTES
   
3. GREASE A TART TIN OR PAN WITH BUTTER.PREHEAT THE OVEN TO 180 (FAN)
   
4. REMOVE FROM THE FRIDGE AND ROLL OUT ON A FLOURED WORKTOP AND LINE YOUR TIN WITH THE PASTRY AND TRIM OFF THE EDGES.
   CUT OUT SHAPES (I USED STARS) WITH THE LEFTOVER PASTRY AND PUT THEM ON A LINED BAKING TRAY.
   THE PASTRY NEEDS TO BE BLIND BAKE FOR 10 MINUTES SO THAT THE PASTRY DOESN’T GET A SOGGY BOTTOM. THE STARS SHOULD COOK QUICK AS THEY ARE SMALL.
   ONCE THE BASE IS NO LONGER SOGGY, REMOVE AND SET ASIDE
   
5. WHILE THE PASTRY IS IN THE OVEN MAKE THE EGG CUSTARD.
   IN A PAN ADD THE MILK AND 6 TABLESPOONS OF SUGAR AND SLOWLY HEAT AND BRING TO THE BOIL- STIRRING THROUGHOUT
   
6. IN A BOWL WHISK 4 EGGS
   
7. SLOWLY ADD THE HEATED MILK TO THE EGGS MIXING CONTINUOUSLY. THIS NEEDS TO COOL ON THE SIDE NOW FOR 15 MINUTES
   
8. NOW POUR THE MIX INTO THE PASTRY AND SPRINKLE ALL OVER WITH NUTMEG. ADD TO THE OVEN AND COOK FOR APPROX 30 MINUTES.
   IF THE PASTRY CRUST STARTS TO BURN THEN YOU CAN COVER WITH TINFOIL. IF AFTER 30 MINUTES THE CUSTARD IS STILL VERY WOBBLY IN THE MIDDLE IT MAY NEED A LITTLE LONGER
   
9. ONCE COOKED LEAVE TO COOL AND ADD THE STARS
   
   

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