Perfect wobble! Decadent and delicious - quite difficult too!
Serves 10
Preheat oven to 200c 180c fan
Cook time:1 hour 5 mins plus chilling and cooling
Prep time: 40mins
You will need a 23cm loose bottomed tart tin, baking beans and greasproof paper
Ingredients
Pastry
225g plain flour
75g caster sugar
110g butter cubed and chilled
1 med free range egg
2-3 teaspoons milk
Filling
500ml double cream
1 tsp vanilla bean paste
75g caster sugar
12 large free range egg yolks
Nutmeg for grating (we didn't use as dad doesn't like)
Method
Place flour, sugar and pinch of salt into a food processor and pulse to combine.
Add butter and pulse again until mixture resembles breadcrumbs. Pulse in the beaten egg then a little at a time the 2 teaspoons of milk (in case you don't need it all) until dough starts to come together.
(if you don't have a processor rub the butter into the flour and sugar mix until breadcrumbs then with a table knife mix the egg and milk to form the dough).
Shape the dough into a flat disk wrap and chill for an hour.
Roll out pastry on a well floured surface to a 30cm circle. Line the tin and leave a little overhang all the way round. Chill for another 20 mins.
Meanwhile make the filling. Heat the cream and vanilla paste in a pan until just steaming but don't let it boil. Whisk the sugar and yolks until pale and frothy.
Carefully pour the hot cream over the yolks, whisking all the time to prevent them from scrambling. Set aside.
Line the tart case with baking paper, fill with baking beans and bake for 15 minutes. Remove the paper and beans, trim excess pastry and bake for 5-6 mins until edges are biscuit colour.
Take out and leave to cool.
Turn the oven down to 150c or 130c fan.
Pour the cooled custard into the cooled tart case and bake for 40-45 mins until set at the edges with a nice wobble in the centre. It will firm up more as it cools.
Whilst still hot grate over the fresh nutmeg to cover the top. Leave to cool for 1 hour.
Remove the tin and serve.
Enjoy!
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