I've only made mini tarts from this David Herbert's Custard Tart recipe so I was keen to try out a 25cm tart. Here is a photo of the filled blind baked shell.
2 large eggs, 3 egg large egg yolks, 100g caster sugar beaten until thick. Combine with 1 teaspoon vanilla extract, 1 tablespoon of brandy. Heat 500ml of cream until small bubbles appear around the edge of the saucepan and pour into the egg mixture.
Because I was expecting guests I decided to present the tart with some toffee. I placed 250g of caster sugar and a tablespoon of water in a saucepan, stirred until all the sugar was dissolved and then left the mixture to become golden. Once it was golden I then grabbed a spoon and drizzled the mixture on oiled paper to create gorgeous webbing. Here is result, served with vanilla ice cream. Mmmm.
P.S. To clean your toffee coated saucepan, add some cold water to the pan and pop it back onto the stove to dissolve. So easy!