Custard Tart

For the filling, place the ProZero, butter, custard powder and vanilla essence into a small saucepan, over a gentle heat and stir well.

Keep stirring until the mixture starts to simmer and is thickened.

Take off the heat, then pour into a container and use a hand-held blender to blend for 30-40 seconds and leave to cool.

Cover and place in the fridge to chill for 3-4 hours, or preferably overnight.

When chilled, the ‘cream’ will softly set.

When chilled and set, the ‘cream’ can be whipped to form a light and airy consistency by using a hand-held electric whisk.

Preheat oven to 190°C/fan 170°C/gas mark 5.

For the pastry base, rub the Mevalia Bread Mix, margarine and caster sugar together in a mixing bowl, until it resembles coarse breadcrumbs.

Add the water to the Mevalia Bread Mix and mix to form the pastry dough.

Leave to rest for 10 minutes.

Dust a clean work surface with Mevalia Bread Mix and knead the pastry for 1 minute, until smooth.

Using a rolling pin, roll the pastry out between two pieces of grease proof paper to a 28cm diameter circle.

Using the cookie cutter, cut 8 circles out of the pastry.

Lift the pastry circles into pastry dishes and press the pastry around the edge of the baking tin using your thumb.

Cut the excess pastry off the sides of the tin and using a fork, prick the pastry base.

Bake in the oven for 10 minutes or until golden brown.

Set aside and allow to cool.

Spoon the cooled custard mixture into the pastry dishes, sprinkle over the nutmeg and allow to cool in the fridge for 20 minutes.