My second eggy Easter recipe is for a very traditional egg custard tart. A childhood favourite of mine custard tarts now come in all shapes and sizes from the wonderful Portuguese Nata tarts, via custards flavoured with everything from orange flower water to green tea and some awful ones with soggy bottoms from M&S.
I make mine very simply single cream, castor sugar vanilla and really good eggs. You can see from the colour of the custard that once again I used Burford Browns from Clarence Court.
Baking the shell blind is the thing here. Using a pastry that contains a little sugar helps keep the base crisp and, if when you take the base from the oven you spot any tiny holes,brush them at once with some egg white. This will seal the gaps and make the base custard tight.