custard and nutmeg tart

For the pastry :
240g flour
2 tbsp caster sugar
120g cold butter (straight from the fridge) cubed
4 tbsp cold water

For the filling:
800m1 fullfat milk
1 vanilla pod split
2 large freerange eggs
2 large free range egg yolks (keep a spoonful of the whites)
85g caster sugar
Good grating of nutmeg

First prepare the pastry.
Tip the flour and caster sugar into a food processer drop the cubes of butter on top add 2 tbsp of cold water then switch on. Once the pastry has come together add 1 tbsp more water and switch on again so it forms a pliable ball.
If it's still not quite elastic enough add a drop more water and and process again.
Remove pat flat into a giant burger shape wrap in cling film and refrigerate for about 30 minutes.
Neat lightly grease a heat' baking sheet with butter.
Roll out the pastry on a cool lightly floured surface to about 3mm thick then cut to fit a 60mm deep x 160mm diameter greased tart ring or tart tin of your choice (see note above on rings and tins). Obviously the shallower the tin the wider it should be t
Pop the ring on top of the cutout base brush the outer edge of the pastry circle with egg or water then fit the strip of pastry inside and press together with the base.
Prick the base all over with a fork. cover and carefully line the pastry with foil or ovenproof clingfihn allowing the lining to stick well above the rim.
Fill cncrously with baking beans or
(uncooked) rice and chill for about 30 minutes in the freezer (if it will fit) or fridge.
Meanwhile preheat the oven to 190C/375F/Gas Mark 5.
When the cart has chilled remove from the freezer/ fridge and bake blind (with its liner and rice/bean contents) for about 13 minutes.
Once baked gently ease the lining with its contents out of the partbaked pastry case and immediately brush the pastry with a dash of egg white to seal it and stop it becoming soggy when you add the custard.
Turn down the oven to 130C/250F/Gas Mark 12.
Next pour the milk into a pan and scrape the seeds from the split vanilla pod into it adding the pod.
Gently heat vithout boiling for about 10 minutes then remove from the heat and leave to cool a little.
Using a wooden spoon (not a whisk) beat the eggs and egg yolks with the caster sugar until pale then beat in the hot milk to make a thin custard.
Finally pour the custard through a sieve (to remove any ribbony bits) into the tart case without overfilling.
I find it best to fill the tart case once it's perched on the oven shelfit saves any lopping about between the worktop and cooker.
Shower the surface with a generous grating of nutmeg then slide into the oven.
Bake for about an hour or until set and dappled with a few pale golden blotches (check up on it a good 10 minutes before the hour is up).
It's done when it still looks slightly underset in the centre the residual heat will firm it up.
Eat it while still warm. It's absolutely glorious.

If you don't have a tart ring (a metal ring without a base) use your favourite tart tin instead. Bear in mind however that the shallower and wider in diameter it is the shorter the second baking (ie when the custard filling goes in) will need to be perha

Makes 6 large slices


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