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.

Baked custard

3 eggs
1 1/2 cups milk
1/4 cup sugar
1 tsp vanilla essence

Preheat oven to 170 degrees C.
Beat together eggs, milk, sugar and vanilla.
Place 4 ramekins into a baking dish and pour the mixture into them.
Pour boiling water into baking dish until halfway up the ramekins.
Bake for 40 minutes or until skewer comes out clean.

Baked custard tart

Sheet of sweet pastry
4 eggs
2 cups cream
1 1/2 cups milk
3 Tbsp sugar

Preheat oven to 180 degrees C. Line an oven proof baking dish with the pastry.
Bake the pastry blind for 20 minutes, then remove the blind and bake for another 4 minutes.
Cream together sugar, milk, cream and eggs.
Carefully pour filling into pastry base.
Bake for another 45 minutes or until set.

This is one of those standard recipes with a million variations. Grated cinnamon or nutmeg can be added when the tart is removed from the oven.

My kids like to roll the pastry and line the dish. The leftovers are rolled and cut into strips and then baked at the same time as the "blind" pastry and then enjoyed as a taster.

Baked custard

1/4 cup sugar
2 cups milk
3 eggs
1 teaspoon vanilla essence

Preheat oven to 160 degrees C.

Heat the milk, sugar and vanilla essence until warm. Break the eggs into a separate bowl and slowly whisk the warmed milk in until the eggs are warmed up.

Pour the mixture into an ovenproof bowl and place in a shallow pan of water.

Bake for an hour or until set.