Custard tart

Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

Rub pastry butter into pastry flour, adding pastry sugar and salt only where listed. Stir in the listed pastry egg or yolk and just enough pastry water to bring it together without heavy kneading. Flatten and wrap.

Chill for 30 minutes.

Roll pastry to about 3 mm thick, line the stated tart tin without stretching, trim and prick where the source directs.

Heat the oven to 160°C fan.

Allow about 15 minutes of heating in total and check that the oven has reached 160°C fan.

Chill the lined case for 15 minutes.

Line with parchment and baking beans.

Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

Bake the empty case with weights for 15 minutes.

Lift out parchment and baking beans carefully.

Bake for another 8 minutes, checking that the base looks dry.

Take the bake out of the oven and set it on a heatproof surface.

Reduce to 150°C conventional / 130°C fan.

Heat custard milk and cream until steaming, without boiling.

Whisk custard yolks, sugar and vanilla smooth. Slowly whisk in hot dairy, then strain through a fine sieve into a jug.

Set the pastry case on a tray on the oven shelf. Pour in custard below the rim, keeping any surplus for a separately cooked ramekin, and grate listed nutmeg over the top.

Bake for 35–45 minutes until the outer custard is set and the centre trembles gently without a liquid slosh. Avoid bubbling or browning.

Take the bake out of the oven and set it on a heatproof surface.

Cool on a rack for about 45 minutes, then refrigerate promptly.

Refrigerate for at least 2 hours before slicing.

Unmould carefully and slice cold with a clean knife.