For Custard Tarts:

An old favourite made  with a crème brulee filled tart case lightly dusted with ground nutmeg for an extra bit of spice



  1. For Custard Tarts:

      • Bring the milk and cream to the boil.
      • Remove from the heat and whisk in the CARTE D’OR Crème Brulee mix until fully dissolved.
      • Pour the mix intoa jug and pour into the tart cases.
      • Chill for 2 hours.
      • Prior to serving place a thin layer of the ground nutmeg on top of each tart.