Traditional Oxfordshire Marston Custard Tart

Pre-bake a sweet shortcrust pastry shell.

Whisk together eggs, whole milk, double cream, and caster sugar.

Generously grate fresh nutmeg over the top of the liquid.

Pour the custard into the pastry shell.

Bake at 160°C for 30-35 minutes until the custard is set but still wobbles slightly in the middle.

Allow to cool completely before slicing.

A creamy, nutmeg-scented local favorite from the Marston area.