CUSTARD TARTS

1 quantity or 250 g sweet shortcrust pastry

FILLING
2 cups milk
1 vanilla bean
6 eggs
4 tablespoons sugar
Freshly grated nutmeg

Roll out pastry on a lightly floured surface until it's 1/8 inch thick. Place pastry in 6 small pie dishes and refrigerate for 30 minutes. Prick base of pastry and line with baking paper. Fill the paper with baking weights or rice. Bake at 350°F for 5 minutes. Remove weights and paper and cook pastry for a further 5 minutes.