Egg custard tart

1. For the pastry, put the flour, icing sugar and nutmeg in a large bowl and mix together until well combined. Add the butter and rub in using your fingertips until the mixture resembles fine breadcrumbs. Use a round-bladed knife to stir in the egg yolk and milk until the mixture clumps together. Squeeze the pastry into a ball, knead it briefly in the bowl, then wrap and place in the fridge for 20 minutes.

2. Preheat the oven to 200°C, gas mark 6, and place a 23cm tart tin on a baking tray. Lightly dust your worktop with flour and roll out the chilled pastry into a circle about 5cm wider than the tart tin. Press the pastry into the tin, leaving any excess draped over the sides.

3. Prick the base with a fork, line with a scrunched piece of baking parchment and fill with baking beans, rice or pulses. Bake for 15 minutes, then take out of the oven and remove the paper and beans. Bake for another 10 minutes until the pastry base is crisp.

4. Remove the tart case from the oven and trim off the overhanging edges with a sharp serrated knife. Turn the oven temperature down to 150°C, gas mark 2.

5. For the filling, heat the milk, cream and vanilla together in a small saucepan over a low heat until steaming. Beat together the egg yolks and sugar in a large measuring jug. Slowly pour in the warm milk mixture, whisking all the time.

6. When the custard is smooth, skim off any foam from the top, then pour half the mixture into the tart tin. Place the tart tin onto the baking tray, then add the remaining custard, filling the tart right to the top. Bake for 40-45 minutes until just set, with a slight wobble in the centre.