* 6 oz/150g all purpose/plain flour
* Pinch of salt
* 3 oz/ 80g butter, cubed
* 2 – 3 tbsp cold water
* 3 large eggs, plus 2 large egg yolks, lightly beaten
* 2 oz (50 g) super fine /caster sugar
* 1 pint (570 ml) light / single cream
* ½ teaspoon vanilla extract
* ½ whole nutmeg, freshly grated
Heat the oven to 425°F
* Make the Pastry
Place the flour, butter and salt into a large clean bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm. Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry. Wrap the dough in Saran wrap/Clingfilm and chill for a minimum of 15 minutes, up to 30 minutes.
* Gently roll the pastry and line a 1½”/4 cm deep, x 7″/18 cm base tart tin. Be careful not to over stretch the pastry whilst rolling or the it may crack in the oven. Brush the pastry all over with a little of the beaten egg. This will help seal the pastry during cooking.
* In a large bowl beat the eggs and egg yolks lightly with the sugar.
* Warm the cream to a gentle simmer, then pour slowly over the beaten eggs, stirring constantly. Be careful not to overheat the cream or it will curdle the eggs. Add the vanilla extract.
* Pour the egg and milk mixture through a sieve into the pastry case. Sprinkle over the grated nutmeg.
* Place the tart onto a baking sheet and bake in the center of the preheated oven for 10 minutes to brown the pastry. Lower the temperature to 350°F/180°C/Gas 4 and continue cooking for a further 20 minutes or until the custard is set.