Biscuit Pastry Beat butter until creamy then add sugar and beat until just combined. Add beaten egg gradually, beating well after each addition. Over creaming at this stage will make pastry difficult to handle.
Work in 2/3 of sifted flours with a wooden spoon, then remaining flour with the hand.
Turn on to a lightly floured board, knead lightly until smooth. Refridgerate 30 minutes before using.
Roll pastry on lightly floured board, carefully line a greased 20cm tart plate. Pinch edges decoratively.
Filling Beat eggs, vanilla and sugar together. Warm the milk then gradually stir into egg mixture. Carefully spoon custard into pastry case.
Bake in a moderate oven preheated to 180 degrees C for 30-35 minutes. After 15 minutes cooking time, sprinkle with nutmeg.