Deep-filled custard tart
For a more traditional flavour, top your tart with nutmeg instead of cinnamon.
SERVES 8 PREP 25min, plus chilling COOK about 1hr
FOR THE PASTRY
• 75g icing sugar
• 225g plain flour, plus extra to dust
• 125g unsalted butter, chilled and cubed
FOR THE FILLING
• 1 medium egg, plus 5 medium egg yolks
• 100g caster sugar
• 600ml double cream, at room temperature
• 2tsp vanilla extract or vanilla bean paste
• Few good pinches ground cinnamon
1 Put icing sugar, flour and butter into a food processor and whizz until mixture resembles fine breadcrumbs. Alternatively, rub butter into icing sugar mixture using your fingers. Add 2½tbsp ice cold water; whizz again (or mix with a blunt-ended cutlery knife) until dough just comes together. Tip on to a work surface, bring together and wrap in clingfilm. Chill for 30min.
2 Lightly dust a work surface with flour. Roll out pastry to a large circle 3mm thick. Use to line the base and sides of a 20.5cm springform cake tin.
Prick base all over with a fork, then chill for 10min.
3 Preheat oven to 200°C (180°C fan) mark 6. Line pastry case with baking parchment and fill with baking beans. Bake for 15min, until pastry sides are set. Remove beans and baking parchment and return tin to oven for 5min, until base is cooked through. Turn oven down to 160°C (140°C fan) mark 3.
4 In a large bowl, whisk together the whole egg, yolks, caster sugar, cream and vanilla. Strain through a fine sieve into the tart case. Sprinkle over cinnamon; return to oven for 45-50min or until just set. Cool slightly before removing from tin. Serve warm, at room temperature or lightly chilled.
TO STORE Cover and keep in the fridge for up to 2 days. Allow to come to room temperature before serving.