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Cheddar and nutmeg custard tart

delicious. magazine
  • 85 minutes
  • Serves 6 to 8

INGREDIENTS

1

Egg yolk beatenwith, free-range

3

Eggs and 2 egg yolks, medium free-range

1/2 tsp

Cayenne pepper

1

Nutmeg

1/4 tsp

Sea salt flakes

200 g

Wholemeal flour, plain

20

cm Fluted loose-bottomed tart tin

100 g

Butter

320 milliliters

Double cream

125 g

Mature cheddar

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