Sugar, Whole Egg Powder (11%), Gelling Agent: Carrageenan, Stabiliser: Disodium Phosphate, Colours: Curcumin, Annatto, Flavouring. Contains: egg. Best before: see box.
||405kJ / 96kcal|
|of which saturates
|of which sugars
||0.3g||This information is based on the product made up according to the preparation instructions using semi-skimmed milk and excluding pastry case|
Prepare and Use
All you need is...
568ml (1 pint) milk*
*reconstituted milk is not recommended
7" pre-cooked pastry case.
Make Your Filling...
1 Empty the egg custard mix into a large saucepan. Add milk gradually and heat. Stir continuously until the liquid begins to boil. Boil for one minute.
Next Make Your Tart...
2 Pour the egg custard into the prepared pastry case and allow to cool. Refrigerate for one hour to set then grate nutmeg on top and serve. Keep refrigerated and eat within two days.
Kerry Foods Ltd., Egham, TW20 8HY, UK