Custard Tart
Ingredients
For the Pastry
1 ¼ cups all-purpose flour
½ cup unsalted butter, cold and cubed
2 tbsp sugar
1 egg yolk
2–3 tbsp cold water
For the Custard Filling
2 cups whole milk or cream
4 egg yolks
¼ cup sugar
1 tsp vanilla extract
Freshly grated nutmeg (for topping)
Instructions
In a mixing bowl, combine flour and sugar. Cut in the cold butter until the mixture resembles breadcrumbs. Add the egg yolk and cold water gradually, mixing until a smooth dough forms. Wrap and chill for 30 minutes.
Preheat the oven to 375°F (190°C). Roll out the pastry on a floured surface and line a tart pan. Prick the base with a fork, cover with parchment paper, and fill with baking beans. Bake blind for 15 minutes, remove beans, and bake another 5 minutes until lightly golden.
For the custard, heat milk gently until steaming but not boiling. In another bowl, whisk egg yolks, sugar, and vanilla together. Slowly pour the warm milk into the egg mixture, whisking constantly. Strain the custard into a jug.
Pour the custard into the pastry shell and sprinkle lightly with nutmeg. Bake for 25–30 minutes until just set with a slight wobble in the center. Cool completely before slicing and serving.