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.
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