Custard Tart

Method:

Make pastry by rubbing the flour, sugar and butter together through the tips of your fingers to form a craggly dough. Onced the butter is distributed throughout the flour, crack in the egg and combine to form the solid dough. Refrigerate for at least 2 hours.

Once refrigerated and the butter is set, take out from the fridge and roll out the dough on a floured work surface to approx 3mm thick. Line the dough onto a 30 cm loose-bottomed tart tin. Refrigerate for another hour, or alternatively, place in the freezer for 20 minutes to set once again.

Next, cover the pastry with baking paper and place baking weights atop (whatever you have around; rice, beans etc). Bake in an oven preheated at 160*C for about 20 minutes until the edges are golden. Remove the baking weights and continue baking for approx 15 more minutes or until the pastry is golden brown all over. As soon as the pastry comes out of the oven, brush with a beaten egg to seal any holes or cracks.

For the filling, place egg yolks and sugar in a mixing bowl and mix. Heat cream on the stovetop until just boiling. Slowly pour the hot cream over the egg yolk mixture and whisk gently to avoid scrambling. Next, grate in most of the nutmeg and taste the mixture to see if it needs more sugar or nutmeg.

Lastly, pour the custard mixture into the tart shell and bake at 120*C for approx 40 minutes or until with a keen tap, a slight jiggle occurs. Take tart out and grate more nutmeg on top and rest on a wire rack.

Let cool or eat warm.

Enjoy.