| You're welcome!! - Here goes..
Servings: 6
Level of difficulty: Intermediate
Preparation Time: 20 mins
Cooking Time: 1 hour
Ingredients
For the pastry
250g plain flour
100g unsalted butter
2 eggs
100g icing sugar
4 drops vanilla extract
For the custard
480ml whipping cream
6 egg yolks
70g caster sugar
1 vanilla pod, split
ground nutmeg
Method
1. Pre-heat oven to 180C/gas 4.
2. Mix flour and butter to a breadcrumb consistency.
3. Beat the eggs, icing sugar and vanilla extract together in a bowl and add this into the mix.
4. Stir until the ingredients have combined together to form a ball. Do not over work. Wrap mix in cling film. Leave to rest in the fridge for 1 hour, then remove.
5. On a lightly floured surface, roll the pastry out to 5mm thick and use it to line a greased 25cm tart ring. Cover with baking parchment, fill with baking beans and bake ‘blind’ for 20 minutes. Remove from the oven, discard the baking beans and turn down the heat to 160C/gas 2.
6. In a saucepan, bring the whipping cream to the boil with the split vanilla pod. Whisk together the egg yolks and caster sugar before pouring the cream onto them, stirring continually. Pass through a sieve and add a small amount of grated nutmeg.
+ THINK I'LL ADD A LAYER OF OUR STEWED APPLES HERE..
7a. Spoon a small layer of well drained, stewed apples over the base of tart shell.
7b. Pour the mix into the tart shell and bake on the middle shelf of the over for 30 - 40 minutes or until the custard appears set but not too firm.
8. Turn the tart out onto a plate and serve.
.... Not sure how the apples will go but we'll give it a go - Something nice for desert for the hubby tonight .... | 
Can some kind person pass on an idea for what I can use to weigh down pastry when baking a pie shell?? The recipe says to use cooking beans but I don't have any.. Could I possibly use rice or something??
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