Simon Rimmer served up a classic custard tart with berries and cream on Sunday Brunch.

The ingredients pastry are: 350g flour, 125g sugar, 160g butter, cubed (unsalted) and 3 yolks.

For the filling: 15 yolks, 175g sugar, 1 vanilla pod, 1 litre double cream and fresh nutmeg to grate.

To serve: soft fruits and a little pouring cream.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.