Mix the flour and Ground Almonds in a large bowl.
Add the butter a few cubes at a time and work it with your fingers until all of the butter is used and the mix resembles light breadcrumbs.
Add the Egg and mix in until a soft dough is formed.
Get the dough shaped into a ball and wrap it in cling film.
Bring the milk to a slow boil in a saucepan.
Add the Vanilla Essence and mix into the eggs.
Add the sugar and beat the mixture until light and creamy.
Pour the hot milk into the egg mixture and whisk to form small bubbles.
Allow the mixture to cool to room temperature before using.
Roll out your pastry on a lightly floured surface.
Using a 4 1/2 inch fluted Cutter , cut out 12 discs.
Using a standard size muffing tin , lightly grease each compartment.
Shape a disc inside each muffing mould.
Fill each pastry with the egg custard mix , almost to the top.
Sprinkle each tart with some Ground Nutmeg before baking.
Back in a preheated oven @180 c for 25 minutes or u ntil the pastry is lightly cooked and the Nutmeg is brown.