Egg Custard Tart

Preparation Preheat the oven to 180°C (350°F).

Pastry In a large bowl, combine the flour, powdered sugar, and diced cold butter. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.

Pastry Add the egg yolk to the mixture and mix until the dough starts to come together. If the dough is too dry, add 1-2 tablespoons of ice-cold water.

Pastry Gather the dough into a ball and wrap it in plastic wrap. Chill in the refrigerator for 30 minutes.

Pastry Roll out the chilled dough on a lightly floured surface and transfer it to a tart pan. Press the dough into the pan and trim any excess.

Custard Filling In a medium saucepan, heat the milk until hot but not boiling. In a separate bowl, whisk together the eggs, sugar, and vanilla extract.

Custard Filling Slowly pour the hot milk into the egg mixture, whisking constantly.

Assembly Pour the custard filling into the prepared pastry crust. Sprinkle with ground nutmeg.

Baking Bake in the preheated oven for 30-35 minutes or until the custard is set and the pastry is golden brown.

Serve Allow the tart to cool before serving. Serve chilled or at room temperature.