Classic custard tart

For the pastry, add the flour and butter to a large bowl. Using the tips of your fingers, gently rub the butter into the flour until it resembles fine breadcrumbs, or blitz in a food processor.

Stir in the sugar, egg yolk and 2-3 tbsp cold water using a round-bladed knife. When the mixture starts to bind and form a dough, bring together using your hands. Add 1-2 tbsp more water if needed. If using a processor, pulse in the sugar, egg yolk and water until a ball forms, adding more water if needed. Gently and briefly knead with lightly floured hands, to shape and form a flat disc. Wrap and chill for at least 30 minutes.

On a surface lightly dusted with flour, roll the pastry to the thickness of a £1 coin, and carefully lift it into a lined 20cm round, 4cm deep nonstick cake tin – ideally one with a small lip. Leave the pastry overhanging the lip slightly and prick the base with a fork. Cover loosely and chill in the fridge for at least 30 minutes.

Meanwhile, preheat the oven to 200ºC, gas mark 6. Using a small, sharp knife, trim the pastry to meet the lip of the tin, then line with a crumpled sheet of baking parchment and fill with baking beans. Place the pastry case on a baking tray. Blind bake for 15-20 minutes, until starting to turn golden. Remove the baking beans and parchment, return the pastry case to the oven for 10 minutes more, then set aside to cool. Turn the oven down to 180ºC, gas mark 4.

For the custard, heat the milk and cream in a saucepan with the sugar until it’s just about simmering. Meanwhile, crack the eggs into a large bowl and lightly whisk with a balloon whisk. Slowly whisk the hot cream and milk mixture into the eggs, then allow to cool slightly

Pour the custard mix through a sieve into a jug, to strain. With the pastry case still sitting on the baking tray, pour the custard into the pastry (it will seem very full, and depending on your tin there may be some excess), then very generously grate the nutmeg over the top.

Transfer to the preheated oven and bake for 35-40 minutes, or until golden and just set with the very slightest wobble in the middle. Allow to cool completely before cutting and serving with a little more nutmeg freshly grated over the top, if you like.