Custard Tart,

Ingredients:

For the Pastry:

• 1 1/4 cups (150g) all-purpose flour
• 1/2 cup (115g) unsalted butter (cold, cubed)
• 1/4 cup (50g) sugar
• 1 egg yolk
• 1–2 tbsp cold water (as needed)

For the Custard Filling:

• 2 cups (500ml) whole milk
• 1/2 cup (100g) sugar
• 5 egg yolks
• 1 tsp vanilla extract
• A pinch of nutmeg or cinnamon for topping

Instructions:

Step 1: Make the Pastry

1. In a bowl, mix flour and sugar. Rub in the cold butter with your fingers (or use a food processor) until the mixture resembles breadcrumbs.
2. Add the egg yolk and 1 tablespoon of cold water. Mix until the dough comes together. Add more water if needed, a little at a time.
3. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Blind Bake the Pastry

1. Preheat the oven to 375°F (190°C).
2. Roll out the chilled dough and line a tart tin. Trim the edges and prick the base with a fork.
3. Line the pastry with parchment paper and fill it with baking weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 5–10 minutes, until golden. Let cool.

Step 3: Make the Custard

1. Heat the milk gently in a saucepan until warm (do not boil).
2. In a bowl, whisk the egg yolks and sugar until pale and creamy. Gradually add the warm milk while whisking.
3. Strain the mixture through a sieve to remove any lumps. Stir in the vanilla extract.

Step 4: Assemble and Bake

1. Lower the oven temperature to 300°F (150°C).
2. Pour the custard filling into the baked pastry shell. Sprinkle nutmeg or cinnamon evenly on top.
3. Carefully transfer the tart to the oven and bake for 30–40 minutes, or until the custard is set but still slightly wobbly in the center.
4. Remove from the oven and allow to cool completely before slicing.

Enjoy your delicious homemade custard tart! Let me know if you’d like any tips or variations.