Shape the tart crust into the tin and bake at 180°C for 20-30 minutes.
If it isn't too much trouble, try brushing over with some egg whites and baking for a further 3 minutes.
Mix the other ingredients together without letting the mixture get too frothy.
You may be left with some extra mixture after filling the tart crust. You could try pouring it into a separate container and making custard pudding.
Pour the mixture into the tart crust and bake at 180°C for 35 minutes.
It's done! It tastes best after chilling thoroughly in the refrigerator!
Story Behind this Recipe
I know custard tart is more usual, but I didn't have the ingredients for it in the refrigerator! I really wanted to make something though, so I came up with this popular tart that only requires milk and eggs.
If you want a rich flavour then I recommend using heavy cream, but I always use milk. This tart is not only cheap to make and healthy, it's also very refreshing during the summer months! The colour of the egg mixture and the crispiness of the crust will vary depending on your oven so please adjust the time and temperature as necessary.