Guess who's Back?! Cupcake Jemma herself is here with a total classic: English Custard Tart! If you've never tried making one of these before now's the time - crumbly, flaky pastry, jiggly, rich custard filling... It's out of this world.

If you do have a go don't forget to tag us using #cupcakejemma so we can see your bakes; as always you can find the ingredients you'll need right down below:

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For a deep 9" Custard Tart
Preheat Oven to 165C fan assisted (185C no fan)
For the Sweet Pastry case:
250g plain flour
60g caster sugar
160g cold butter, cubed
Pinch of salt
2 large egg yolks

For the Custard filling:
Reduce oven temp to 130C fan assisted (150C no fan)
750g double cream
115g caster sugar
13 large egg yolks
Pinch of salt
1 tsp vanilla extract
Whole nutmeg for grating
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