150g Plain flour
100g Butter, cold and cubed
30g Brown Sugar
1 Egg Yolk
1 teaspoon Ice cold Water
1 teaspoon Vanilla essence
3 Egg yolks
30g Castor Sugar
ground nutmeg for sprinkling on top
To make pastry place flour, sugar and butter into the bowl of a food processor and pulse until it resembles breadcrumbs. Add the egg yolk and pulse to combine. With the food processor running drizzle in cold water. pulse until the mixture comes together into a ball, wrap in clingfilm and place in the fridge to rest for 1hr.
Roll out pastry on a floured bench or board until it is 3mm thick and line your pie tin. you can trim the excess (or leave it as i like too) and place back into the fridge for 1hr. (cook the excess parts for a yummy treat).
Preheat the oven to 180'c. Line the pastry with baking paper and fill with baking beads, blind bake tart case for 15mins. Remove the beads and baking paper and bake for a further 5mins or until golden. Cool completely before filling.
To make the filling place the cream and vanilla into a saucepan and bring to the boil. Take off the heat and leave to infuse for 1hr. Heat the oven to 120'c.Add egg yolks and sugar to the cream and mix to combine. Strain mixture thru a fine sieve to remove any lumps. Fill your tart case and bake for 20mins or until custard is just set. Dust with nutmeg and let cool before serving.
Note: You will have alot of egg whites leftover, please don't throw these out they can make an awesome pavlova like my Lemon Pavlova