I had half a carton of cream in the fridge, which was past it's use-by date, but still smelt absolutely fine. I also had the elderly remnant of a packet of fruits of the forest occupying valuable real estate in the freezer. There was a sheet of shortcrust pastry next to the fruits of the forest. I was in the middle of a nutmeg obsession which was screaming CUSTARD TART in my head. My purpose was clear.
With the ingredients to hand it wasn't going to be a luxurious, double-cream-and-eggyolk tart of extraordinary velvety depth. It was going to be a more austere animal with a firmer custard given body with whole eggs. I also wasn't going to faff about cooking the custard before pouring it into the pastry. It was going to have to look after itself.
Berry custard tart (makes 6-8 slices)
1 sheet frozen butter shortcrust pastry, thawed
Leftover double cream, made up to 300ml with milk
3 whole eggs
100g caster sugar
Frozen fruits of the forest - however much is left in the packet
Freshly grated nutmeg
Preheat oven to 180C. Line a pie plate with the pastry and blind bake for 15 minutes. Remove the baking beans and bake for another 10 minutes. Allow to cool.
Whisk the eggs and sugar together until light and fluffy, then thoroughly whisk in the milk and cream mixture. Allow to stand for 10 minutes so the air-bubbles rise to the surface, then gently skim off any froth with a spoon. Pour the custard into the cooled pastry shell, sprinkle the berries evenly over the surface and top with grated nutmeg. Bake for about 35 minutes or until golden brown but still wobbly. Cool for at least an hour before eating.