Posting this for emchi :)

You will need -
3 eggs
1 large pot (approx 150ml) double cream
3-4 tablespoons vanilla essence
75g caster sugar
Icing sugar (for dusting)
The ability to make shortcrust pastry – or you can cheat like I did and buy the ready made stuff (approx 350g)

1. Roll out the pastry and place it into a 20cm baking tin (preferably one with a loose bottom so it’s easier to remove later) – make sure the sides are all even so that none of the filling will spill over. Bake it until it starts to turn lightly golden.
2. Mix the cream and vanilla together in a saucepan. Bring to the boil and then leave to cool.
3. Beat the eggs and sugar together, then slowly add the cream – but leave a bit of the cream to one side, you’re going to use that later to pour over the finished tart.
4. Pour the mixture into the pastry case and put it into the oven (on approx 150C) to bake for around 35 mins, or until the filling is softly set.
5. Leave to cool completely then remove from the baking tin and dust lightly with the icing sugar. Serve with the remaining cream.