Ingredients

• All-purpose flour - 1 ¼ cups
• Unsalted butter - ½ cup
• Cold water - 2-3 tablespoons
• Granulated sugar - ½ cup
• Vanilla extract - 1 teaspoon
• Whole milk - 2 cups
• Eggs - 3 large
• Nutmeg - ¼ teaspoon

Instructions

1. 1.

   Preheat the oven to 180°C (350°F).

2. 2.

   In a bowl, combine flour and a pinch of salt. Rub in the butter until the mixture resembles breadcrumbs.

3. 3.

   Add cold water, a tablespoon at a time, mixing until a dough forms. Wrap and chill for 30 minutes.

4. 4.

   Roll out the dough on a floured surface and line a tart pan. Prick the base with a fork.

5. 5.

   Blind bake the pastry for 15 minutes. Remove weights and bake for another 5 minutes until golden.

6. 6.

   Reduce oven temperature to 160°C (320°F).

7. 7.

   In a saucepan, heat milk until warm. Do not boil.

8. 8.

   In a bowl, whisk eggs, sugar, and vanilla. Gradually add warm milk, stirring constantly.

9. 9.

   Pour the custard mixture into the tart shell. Sprinkle with nutmeg.

10. 10.

    Bake for 30-35 minutes until the custard is set and slightly wobbly in the center.

11. 11.

    Cool before serving.

Nutritional Facts