Ingredients:
- 500g of shortcrust pastry
- 1 whole nutmeg – grated
- 4 large eggs
- 140g of golden caster sugar
- 300ml of double cream
- 300ml of whole milk
- 1/2 teaspoon of vanilla extract
Pre-heat the oven to around 200 degrees C.
Roll out the pastry to about 1cm thick and grate over some of the nutmeg, fold over the pastry and roll out again, but this time to about 4-5mm thick. It should be rolled out big enough to line the pastry tin plus leave a little to hang over the sides. Place the pastry over the tart tin and press it gently into all of the grooves around the edge. Line the pastry with baking paper and pour over a decent amount of baking beans or dry butter beans.
Bake in the oven for 15-20 minutes then remove it from the oven and lift the baking paper with the beans on out of the tin. Bake the bare pastry in the tin for a further 15 minutes or until lightly golden brown. Remove from the oven and allow to cool before cutting off all of the excess pastry from around the edge using a serrated knife.
Turn the oven down to about 140 degrees C.
Whisk the eggs and sugar together in a large mixing bowl. Get a pan and add the cream, milk and vanilla extract and bring to a gentle simmer then remove from the heat and allow to cool for a moment. Slowly pour the vanilla’y cream into the bowl with the egg mix in and whisk it all together until consistent.
Open the oven door and half pull out one of the oven trays and place the pastry tin onto it. Pour the egg custard mixture directly into the pastry until right up to the top of the pastry. Grate a nice coating of nutmeg all over the top then carefully slide the oven tray into the oven. Bake in the oven for around an hour. It will be done when it is nicely coloured on top and shows just the merest tremor when moved.
Remove from the oven and allow to cool completely. Remove from the loose bottomed tray and cut into slices. Enjoy this classic dessert! 
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