Baked Nutmeg Egg Custard Tart in Sweet Shortcrust

What you need

• 240 g (2 cups) plain flour, plus extra for rolling
• 150 g (2/3 cup) unsalted butter, cold, cubed, plus extra for the tin
• 1 pinch salt
• 3 tbsp caster sugar, for the pastry
• 1 egg, for the pastry
• 8 egg yolks, keep 1 white for brushing
• 100 g (1/2 cup) caster sugar, for the custard
• 350 ml (1 1/2 cups) double cream
• 100 ml (scant 1/2 cup) whole milk
• 1 tsp vanilla extract
• 1 whole nutmeg, for grating

Method

Restated from the original video

1. 1

   Rub the butter into the flour and salt with your fingertips until the mixture looks sandy, with no big lumps of butter left.

2. 2

   Mix through the 3 tbsp sugar. Crack in the egg and work it in until a smooth dough forms. Wrap and chill for 30 min.

3. 3

   Heat the oven to 180 °C (350 °F) and butter a 23 cm (9 in) loose-bottomed tart tin.

4. 4

   Roll the dough out on a floured surface to about 3 mm thick and line the tin, pressing it into the corners. Leave the excess hanging over the rim.

5. 5

   Line the case with crumpled baking paper, weigh it down with raw rice and bake for 20 min.

6. 6

   Lift out the paper and rice, brush the base with lightly beaten egg white and bake until dry and pale golden, 5 min more.

7. 7

   Trim the overhang flush with the rim using a sharp knife. Turn the oven down to 130 °C (265 °F).

8. 8

   Warm the cream and milk in a saucepan until steaming, with small bubbles at the edge. Do not let it boil.

9. 9

   Whisk the yolks, 100 g sugar and vanilla in a bowl just to combine, without whipping in air.

10. 10

    Pour the hot cream mixture onto the yolks in a thin stream, whisking gently all the time.

11. 11

    Strain the custard into a jug and skim off any froth.

12. 12

    Set the tart case on a baking tray on the oven shelf and pour in the custard right up to the rim.

13. 13

    Grate plenty of nutmeg over the whole surface.

14. 14

    Bake until the edges are set and the centre still wobbles slightly when the tin is nudged, 30-40 min.

15. 15

    Cool in the tin on a rack, then chill until fully set, about 2 hours. Slice with a hot knife.

Imported from yummytummyaarthi.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.