CUSTARD TART
Instructions:
- FOR THE FILLING
- 9 large egg yolks, preferably organic
- 1/3 cup plus 1 tbsp granulated sugar
- 2 cups heavy cream
- 1 whole nutmeg, for grating
- Place a buttered 9in (23cm) tart pan with a removable bottom on a baking sheet lined with parchment paper. Roll out the pastry dough and chill it for half an hour, then use to line the tart pan, letting the surplus dough hang over the top. Chill the pastry shell for half an hour.
- Preheat the oven to 375°F (190°C).
- Blind-bake the pastry shell for 10 minutes until it starts to turn golden brown. Remove the paper and rice, and brush inside the pastry shell with the egg yolks. Return to the oven to bake for 5 minutes longer. Leave to cool. Turn the oven down to 300°F (150°C).
- Next make the filling. Put the egg yolks and sugar in a bowl and whisk to combine. Add the cream and mix well, then strain the mixture through a fine sieve into a heavy saucepan. Warm over low heat until just tepid (about 98°F/37°C), stirring all the time. Pour into a pitcher.
- Put the cooled pastry shell, still in its pan on the baking sheet, on the middle shelf of the oven. Slowly and carefully pour in the custard, filling the shell as full as you can—right to the very top. Grate nutmeg liberally all over, to cover the custard completely.
- Bake the tart for about 45 minutes until the custard looks set but not too firm—it should have a slight, even quiver across the top when you gently shake the baking sheet. Leave to cool to room temperature, then remove from the pan. Cut into wedges with a sharp knife to serve.