Here is a classic custard tart. I was obsessed with nutmeg for about a month a little while back. Nutmeg and custard is an instant trip back to my childhood desserts. I don’t remember exactly what I had I think it was warm pudding with nutmeg on top. Whatever it was I loved it. This dessert is a classic. It isn’t perfect though. It is really good but I think I might try this recipe next time with all egg yolks to get more of a creme brûlée texture. Regardless I think it is good enough to share. Feel free to try it with all yolks and let me know how it turns out. Here is the recipe I hope you enjoy it!
Pate brisee see recipe
2 cups cream
3/4 scant cup sugar
1 tbsp of vanilla paste
1 tsp of nutmeg plus more if desired
For the Tart dough
Preheat Oven to 375 degrees. Using the food processor again add flour to the bowl along with the salt. Pulse a few times to combine well. Then turn the processor on and begin to add all the butter a tbsp. at a time. Once the butter has been combined. Drizzle in the cold water. Finish with a few tbsp. of flour if needed. Normally now you put the crust into the refrigerator to let the dough come together as it gets cold. I don't like when my dough is so cold I can't roll it and usually I am in a rush. If you can put the dough in the freezer for 15 to 20 minutes it will really help; if not simply take the dough and put a light dusting of flour onto the parchment paper and place the dough on top. Then dust flour on the top of the dough and put a second piece of parchment paper on top of the dough. With a rolling pin roll out your dough to a thin crust consistency. Take your tart mold and carefully place your tart dough inside the mold. Using a rolling pin roll the pin over the mold to trim off any excess dough. With a fork prick the dough all over. Place a piece of parchment paper on top of the tart and add pie weights or dried beans to weight the paper down on top of the tart. Place in the oven and bake for 15 minutes. Take out the pie tart and allow to cool completely. Take off the parchment and save the weights for another baking day. Then turn the oven down to 300 degrees.
For the custard,
Add cream and nutmeg to the saute pan and bring to a boil. Meanwhile place the eggs, yolks, and sugar into a kitchen aid mixer and whip until light and fluffy. Then slowly temper the eggs with the cream a ladle at a time until you have mixed all of the creamed and egg mixture. Then pour into the tart baked shell. Place back in the oven and bake low and slow at 300 degrees for 30-40 minutes until the custard has just set. Take out and grate more nutmeg over the tart if desired. Serve and enjoy warm or cold!