Place the flour and butter into a bowl and using your fingertips mix together until you achieve fine breadcrumbs,
Once the pastry has come together, wrap it in cling film and leave it to rest in the fridge for at least half an hour before rolling it out.
Pre heat the oven to 180 degrees,
Butter a 12 hole bun/muffin tin,
Roll out the pastry and using a cutter, cut out circles of pastry large enough to fit snugly into the bun/muffin tins,
Press the circles of pastry firmly into the bun/muffin tin making sure it comes fully up the sides so that the egg mixture will remain in the part cases and not escape,
Add the crumbled Christmas cake into the pastry shells,
Whisk the eggs together with the cream and sugar in a jug and then pour the mixture equally over the 12 tarts,
Top with a sprinkling of nutmeg,
Bake in the oven for 20 minutes,
Serve with plenty of cream or custard, preferably laced with Brandy.