Simon Rimmer served up a delicious Eggnog Custard Tart with Nutmeg and Brandy on Sunday Brunch.
The ingredients for the pastry are: 225g of flour, 100g of butter, 25g of sugar, 1 egg and A little milk to bind.
For the Custard: 4 eggs, 125g sugar, 300ml double cream, 150ml milk, 100ml evaporated milk, 50ml of brandy and 1 teaspoon vanilla.
Top with grated nutmeg.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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