Custard tarts

For the pastry : sieve the flour into a large mixing bowl. Stir in the sugar and almonds. Cut the butter into small pieces and rub into the mixture until it resembles fine breadcrumbs.

Make a well in the centre and add 1 1/2 eggs. Gradually, incorporate the flour mixture from around the sides to make a dough. Cling film and put in the fridge for an hour.

Preheat the oven to 170C/ gas 3. Roll out the pastry and line 8 individual flan rings. Line with cling film and pour in baking beans. Bake blind for 15-20 minutes. Remove the baking beans, beat the remaining half egg and brush the base of the pastry cases with it. Pop back into the oven for 2 - 3 minutes to seal the pastry. Reduce the oven temperature to 160C/ gas 2-3.

For the custard filling : warm the milk and the cream together in a pan. Whisk together the eggs and sugar and add the milk to the mixture, continuing to whisk. Pass through a sieve.

Pour the hot liquid into the pastry cases until half full. Move to the oven and fill them to almost the top. Sprinkle with nutmeg. Bake for 15-20 minutes until firm but still slightly wobbly in the middle. Remove and leave to cool.

Serve warm with vanilla ice cream.