Egg custard tart

100g Short crust pastry

2 medium eggs

300ml milk

2 tbsp sugar

　

1. Heat oven to 190°C, 375°F, gas mark 5. Line a 18cm tin with pastry and bake blind.

2. Reduce heat to 180°C, 350°F, gas mark 4. Whisk egg and put to one side.

3. combine milk and sugar and bring to the boil. pour onto eggs and cool.

                4. Pour into pastry case and bake for 20 minutes until set