Phil Vickery: Who could resist this scrummy egg custard tart with blackcurrants?

Makes: 6-8 portions
Preparation time: 30 minutes
Cooking time: 35-40 minutes

Ingredients
6 medium egg yolks
85g castor sugar
1 vanilla pod, split
568mls whipping cream
2 tsp freshly grated nutmeg
1tspn rose water
½ level tsp arrowroot

1 x 19cm x 5cm approximately, blind baked pastry case

For the sauce
300 g frozen blackcurrants
100g castor sugar
about 150mls cold water
squeeze lemon juice

Method
1. Pre heat the oven to 160 Degrees C, gas 3.
2. Pour the cream into a small saucepan add the vanilla pod and bring to the boil.
3. Meanwhile whisk the egg yolks and sugar together for 1 minute, then add the arrowroot.
4. Pour on the boiling cream and stir well, add the rose water and pass the whole lot through a fine sieve.
5. Pour the cream and egg mixture into the pastry case and carefully place in the oven.
6. Cook until set and wobbly, this will be around the 30 minutes mark so keep and eye on the oven.
7. When cooked remove from the oven and grate over the nutmeg, then leave to cool and chill well, preferably overnight.
8. Liquidise the blackcurrants, sugar, lemon juice and half the water into a smooth sauce add a touch more water if needed, finally strain through a fine sieve.
9. To serve cut into 6-8 wedges nice wedges, dust with icing sugar,  and pour over a little blackcurrant sauce.