Egg Custard Tart

There is something sexy about the simplicity of a custard tart. Follow these instructions carefully and you will know exactly what i mean.

Pre-heat your oven to 180°C.

Ingredients:

For the pastry:
9 oz plain flour (sifted)
4 oz soft butter
4 oz icing sugar (sifted)
1 egg

For the filling:
18 fl oz milk
Seeds of 1 vanilla pod
1 tspn of vanilla extract
4 eggs
2 yolk
5½ oz vanilla sugar (or caster)
¼ of a fresh numeg, or more to taste
1 beaten egg, for brushing the pastry case

Method:
For the pastry:
1. Put the butter and icing sugar into a bowl - preferably one attached to an electric mixer, and whisk until pale and 'fluffy.'

2. Add the egg and flour and slowly mix until just combined into a soft and slightly sticky 'dough'.

3. Wrap the dough in clingfilm, flatten slightly and chill for an hour before use. This pastry can be made the day before and chilled overnight, which is what i generally do.

4. Roll out the pastry to no thicker than ¼cm and use to line a 9" loose-bottomed tart tin. Line with clingfilm, fill with baking beans and bake for 10 minutes. Lift out the clingfilm and beans, brush the tart case with beaten egg, return to the oven and cook for a further 10 minutes or until golden.

For the Filling:
1. Bring the milk and vanilla to the boil.

2. Whisk the eggs, yolks and sugar in a bowl, then whisk in the boiling milk. Strain into a jug.

3. Turn the oven down to 120°C. Place the tart case on an oven shelf which has ben pullled halfway out, then fill with custard and grate the fresh nutmeg over the top. Carefully push the shelf back and bake for 30/35 minutes.
(Carrying a full tart to the oven is a bit like running the gauntlet!)

The filling should be set with just a little jelly-like wobble towards the centre when you gently shake the tray back and forth. Do not overcook or the custard will split. Remove from the oven and cool.