Roll out the pastry on a lightly floured
surface to about 0.5cm thick. Grate over
a dusting of nutmeg using a fine grater,
then scatter over the cinnamon in
pinches. Roll the pastry a few more rolls
to press in the spices. Cut out circles to
line 6 x 10cm round, deep-ish individual
tart tins, with a little overhang. Sit them
on a baking sheet and chill for 30 mins.
Heat oven to 200C/180C fan/gas 6.
Line the tart cases with small pieces
of scrunched-up baking parchment, fill
with baking beans and blind-bake for
15-20 mins until pale golden and set.
Remove the paper and beans, and bake
for a further 10-15 mins until biscuity.
Cool, then trim the edges with a small,
sharp serrated knife.
Reduce oven to 150C/130C fan/gas 2.
Whisk together the eggs and sugar in
a large bowl. Put the cream, milk and
vanilla into a saucepan and bring to the
boil. Pour onto the egg mixture, whisking
as you go, then sieve into a jug. Divide the
blackberries between the tins, then pour
over the custard to fill as much as you
can. Grate over some more nutmeg and
bake for 20-30 mins. They’ll be ready
when the top is set but the centres
tremor slightly when the baking sheet is
jiggled. Cool completely before eating.