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Egg custard tarts

kept bykazisedso
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For the sweet pastry
165g/5¾oz plain flour, plus extra for dusting
25g/1oz ground almonds
120g/4¼oz chilled unsalted butter, cubed
55g/2oz caster sugar
1 free-range egg
For the custard filling
700ml/1¼ pint full-fat milk
7 free-range egg yolks
90g/3¼oz caster sugar
freshly ground nutmeg



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