Custard Tart with Nutmeg Pastry Recipe

In a food processor, combine the flour, powdered sugar, and ground nutmeg. Add the cold butter and pulse until the mixture resembles coarse crumbs.

Add the egg yolks and pulse until the dough comes together. Form the dough into a ball, flatten it into a disc, and wrap it in plastic wrap. Chill in the fridge for 30 minutes.

Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess.

In a saucepan, heat the milk, granulated sugar, vanilla extract, and salt over medium heat until hot but not boiling. Remove from heat.

In a separate bowl, whisk the eggs. Slowly pour the hot milk mixture into the eggs while whisking constantly, ensuring the eggs do not curdle.

Pour the custard mixture into the prepared tart shell. Sprinkle with a pinch of nutmeg.

Bake for 25 minutes, or until the custard is set and the pastry is golden brown. Allow to cool before serving.