Step 1

Mould pastry into 8 fluted tart pans with removable bases and blind bake at 190°C for 10 minutes.

Step 2

Remove beans and bake for a further 5-10 minutes. Allow pastry to cool.

Step 3

Whisk eggs, vanilla essence and sugar in a bowl until combined.

Step 4

Heat milk until hot then quickly whisk into egg mixture.

Step 5

Pour custard into pastry cases and bake at 180°C for 15 minutes.

Step 6

Sprinkle custard evenly with nutmeg and bake for a further 15 minutes or until custard is just set.

Step 7

Allow to cool. Refrigerate until cold.