Custard tart

Sheet sweet shortcrust pastry
6 eggs
Pottle plain yoghurt
80g sugar
500 ml cream

Heat oven to 170 degrees C.
Roll out the pastry and cover the bottom and sides of a pie dish.
Bake blind for 10 minutes.
Remove paper and bake for another 5 minutes.
Whisk eggs and sugar together.
Stir in cream.
Warm over low heat until hot but not boiling.
Pour filling into pie dish and bake for around 45 - 50 minutes.
The filling should be set but not firm.
Leave to cool.