The other Friday, as it happens, I spent the evening down in Bristol, dancing
After my little tutorial from both parents, I managed to whip up the custard and fold in with the cream (did you notice what I did there?... no?... never mind) in no time. The tart was in the fridge and the guests were none the wiser of the blip.
Back to the tart. Due to the cream (and no lacto free cream in stock - sob sob) I didn't try any, although I can certainly vouch for the recipe. It was pretty simple, provided you allow time *scorns self* to rest and blind bake the pastry. If you've never made custard then this may be worth practicing. You will want to make sure you keep all the ingredients moving and mix the cold yolk-y paste with the heated milk gradually or you will end up scrambling the egg. Slow and steady wins this race. Once combined just keep that whisk moving til you feel the custard thicken and the colour change.