Watch the full recipe video below

RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 1 ½ cups cream
  • ¾ cup full cream milk
  • 2 eggs, plus 2 yolks
  • 75gm caster sugar
  • 1 tsp vanilla paste
  • 1 pre-formed shortcrust pastry case (in foil pan)
  • ½ tsp Coles ground nutmeg

METHOD:

  • Preheat oven to 140C.
  • Place the tart case in the oven for 10 minutes to start the cooking process.
  • Warm the cream and milk in a medium saucepan over a medium heat, stirring often. Bring to a light simmer, then remove from the heat.
  • Place the eggs, extra yolks, sugar and vanilla together in a large mixing bowl and whisk to combine. Pour the mixture into the tart shell and sprinkle with grated nutmeg.
  • Place in the oven to bake for 45-50 minutes, until custard has slight wobble in the centre. Remove and set aside to cool.

Our friends at Wine Selectors recommend pairing this dish with a Botrytis Semillon.

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