AT A GLANCE
"Like most good pastry cooking this tart is about juxtaposition: buttery crisp crust contrasted with a silky smooth centre," says Alistair Wise. "Use good cream - this is one of those times when you'll taste it."
|01||For pastry, place flour, icing sugar, butter and a pinch of salt in a bowl and rub until mixture resembles fine breadcrumbs. Add egg and mix just to bring the mixture together. Wrap in plastic wrap and refrigerate to chill (2-3 hours).|
|02||Roll out pastry on a lightly floured bench to 3mm thick and place it in a 4.5cm-deep, 20cm-diameter cake ring or springform tin on an oven tray lined with baking paper. Refrigerate for 30 minutes to rest. Trim edges and dock with a fork.|
|03||Preheat oven to 170°C, then blind-bake pastry case for 15 minutes (see cook’s notes p182). Remove foil and weights, brush tart shell with lightly beaten egg and return to oven to just set (7 minutes).|
|04||Reduce oven to 130°C. Bring cream and vanilla to the boil in a saucepan. Lightly whisk eggs and sugar in a bowl, then, whisking continuously, pour hot cream into egg mixture. Transfer custard to a jug, then pour into tart shell and bake until set with a little wobble in the centre (20-25 minutes). Remove from oven, finely grate nutmeg over the top, leave to cool (about 1 hour), then serve. Custard tart is best served on the day it’s made but will keep refrigerated in an airtight container for 3-4 days.|