• 85g hard unsalted butter
  • 175g plain flour
  • 2 tbsp ice cold water


  • 400ml full-fat milk
  • 4 egg yolks
  • 50g caster sugar
  • grated nutmeg


  • Handfull of sea buckthorn berries
  • 40g caster sugar

1. Start by making the pastry. Seive the flour into an ANTA salad bowl, chop the butter in to cubes before rubbing it into the flour combining it to form light breadcrumbs. Short pastry shouldn't be handled too much so take lots of care not to over work the dough. Add the ice cold water and lightly form a ball.

2. Roll the pastry out and line your tart tins. This quantity will make 12 small tarts and 4 or 5 larger ones. Once you have done this, place the tarts in the fridge for 15 minutes then preheat the oven to 180°C, gas mark 4.

3. Once chilled, remove the tart cases and blind bake with baking beans for 10 minutes. Whilst baking start to make the custard by warming the milk in a small pan. Then in a bowl beat the egg yolks and sugar until pale and creamy. Pour the warm milk onto the egg mixture, stirring well to combine.

4. Remove the tart cases from the oven and carefully pour the custard into the pastry cases, filling to the top. Sprinkle each tart with a little grated nutmeg and bake for 15-20 minutes.

5. To make the glaze, remove the buckthorn berries from the branch and put into a pan with a dash of water. Bring to the boil then simmer for 10 minutes. Then strain into another pan, add the sugar and put back onto the heat, reducing the liquid until you get a light syrup.

6. Once the tarts have cooled slightly, pour a spoon of syrup over each one and serve slightly warm on an ANTA Serving Plate.

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