RE: Custard tart
ok with 60g added WPC80 total macros are 1766 cals 47g fat (16g sat) 125g pro 238g carbs 6g fibre
As for the instructions well here goes nothing
For the jus rol pastry simply layer the sheets on on top one another into a pie plate and brush with egg yolk and put in a preheated oven at 180c for 20 mins to precook the base. Now place the buttermilk in a saucepan and bring it up to a gentle simmer, then whisk the beaten eggs and sugar together in a large heatproof jug using a balloon whisk â€“ but not too vigorously because you don't want to make bubbles. Then pour the hot liquid over the beaten eggs, add the vanilla extract and half the nutmeg and whisk briefly again.
Carefully pour the filling into the pastry case (it will be very full) and scatter the rest of the nutmeg all over, then dot with the softened butter and bake in the oven for 30-40 minutes, until the filling is golden brown, firm in the centre and slightly puffed up.