Lynne Mullins' Vanilla Custard Tart

Lynne Mullins' Vanilla custard tart

Pastry
125g butter, chopped
1 ½ cups plain flour
pinch salt
1 tbsp icing sugar
1-2 tbsp iced water
1 egg, separated

Filling
4 egg yolks
11/2 tsp vanilla extract
1 cup milk
2 cups pouring cream
1/3 cup caster sugar
grated nutmeg

For pastry, combine butter, flour, salt and icing sugar in a food processor and process until mixture resembles breadcrumbs. Add 1-2 tablespoons iced water and egg yolk and process until mixture just comes together. Shape pastry into a flat disc, cover with plastic wrap and refrigerate for 30 minutes. Roll pastry out on a lightly floured surface and place in a 24cm. tart tin with removable base and refrigerate for 30 minutes. Line pastry with baking paper and fill with weights and bake blind at 200C. for 15 minutes. Remove paper and weights and reduce heat to 180C. and bake for a further 10 minutes or until pastry is crisp and golden. Remove and brush base and sides with egg white. Return to oven for 1-2 minutes. Cool.

For filling, combine egg yolks in a bowl with vanilla and stir to break up yolks. Warm milk and cream and stir in sugar. Add milk mixture to egg yolks and stir until combined. Cool and strain into the pastry case and bake for about 50-60 minutes or until custard is just set. Remove and sprinkle generously with grated nutmeg.