Shell: Combine all ingredients in a mixer until uniform.

Remove and form into a 2cm disc, wrap with cling film and refrigerate/freeze for 30 minutes.

Working quickly with cold dough, press into pie pan(s) until 3-5mm thick crust is formed.

Blind bake (cover shells with baking paper and fill with dry beans or rice) in fan oven at 180C for 10 minutes, remove filler and bake another 5 mins.

Filling: Combine custard powder, sugar and 3 TBS of milk and make a paste, put into a saucepan and heat, slowly adding rest of milk. Bring to low boil constantly stirring.

Fill shell(s) with still warm custard, sprinkle with Nutmeg and refrigerate until set.