Rich and Creamy Custard Tart with Buttery Crust

1.Preheat your oven to 350°F (175°C).

2.In a mixing bowl, combine the flour, softened butter, 1/4 cup sugar, and salt. Mix until the mixture resembles coarse crumbs.

3.Add the egg yolk and cold water to the flour mixture. Mix until the dough comes together. If it's too crumbly, add a little more cold water, one teaspoon at a time.

4.Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

5.On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Prick the bottom with a fork to prevent bubbling.

6.Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes until lightly golden. Let it cool.

7.In a saucepan over medium heat, combine the milk and 1/2 cup sugar. Stir until the sugar dissolves and the milk is warm, but do not let it boil.

8.In a separate bowl, whisk together the eggs and vanilla extract until well combined.

9.Slowly pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs and prevent curdling.

10.Once combined, strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps.

11.Pour the custard filling into the cooled tart crust and sprinkle the ground nutmeg on top.

12.Bake the tart in the preheated oven for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.

13.Remove from the oven and let it cool to room temperature before refrigerating for at least 2 hours to fully set.

14.Slice and serve chilled, optionally garnished with fresh fruit or whipped cream.