Blackberry custard tarts

Ingredients

• 500 g pastry crust sweet
• 6 servings nutmeg good
• 0.3  ground cinnamon 
• 3 medium eggs 
• 100 g sugar 
• 200 ml double cream 
• 200 ml milk whole
• 1.5 tsp vanilla extract 
• 100 g blackberries 

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• whisk
• sieve
• serrated knife
• grater

Directions

1. Roll out the pastry on a lightly floured surface to about 0.5cm thick. Grate over a dusting of nutmeg using a fine grater, then scatter over the cinnamon in pinches.
2. Roll the pastry a few more rolls to press in the spices.
3. Cut out circles to line 6 x 10cm round, deep-ish individual tart tins, with a little overhang. Sit them on a baking sheet and chill for 30 mins.
4. Heat oven to 200C/180C fan/gas
5. Line the tart cases with small pieces of scrunched-up baking parchment, fill with baking beans and blind-bake for 15-20 mins until pale golden and set.
6. Remove the paper and beans, and bake for a further 10-15 mins until biscuity. Cool, then trim the edges with a small, sharp serrated knife.
7. Reduce oven to 150C/130C fan/gas
8. Whisk together the eggs and sugar in a large bowl.
9. Put the cream, milk and vanilla into a saucepan and bring to the boil.
10. Pour onto the egg mixture, whisking as you go, then sieve into a jug. Divide the blackberries between the tins, then pour over the custard to fill as much as you can. Grate over some more nutmeg and bake for 20-30 mins. Theyll be ready when the top is set but the centres tremor slightly when the baking sheet is jiggled. Cool completely before eating.