Make 4oz of short pastry...
4oz /112g plain flour
1oz / 25g lard
1oz / 25g hard margarine
1 tbsp cold water
Mix the flour and salt in a bowl then rub in the fat. Mix the cold water in to form a stiff dough.
Turn the dough onto a floured suface and knead lightly. Roll out and line a 7 inch (18cm) flan dish with the pastry, trimming away any excess. Prick the base lightly with a fork to prevent air bubbles from forming. Blind bake the case - line the base with baking paper and cover with rice or baking beads.
Cook for 15 minutes at 190C / 375F / Gas mark 5
Remove the paper and rice or beads and return to the oven for a further 5 minutes.
For the custard filling...
2 medium eggs
1/2 pint / 300ml milk
2 tbsp sugar
Whisk the eggs in a heat proof bowl. Bring the milk and sugar to the boil then pour over the eggs and cool.
Strain the custard mixture into a pastry case and sprinkle with grated nutmeg. If you do this while the case is still on the oven shelf it's easier and you're less likely to spill the custard over the sides of the pastry!
Bake for about 20 minutes until set at 180C / 350F / Gas mark 4