Egg Custard Tart

• 6 oz. flour
• 3 oz butter
• 2 -3 tbsp cold water
• 3 eggs plus 2 yolks, lightly beaten
• 2 oz super fine sugar
• 1 pint light cream
• ½ teaspoon vanilla extract
• ½ whole nutmeg, freshly grated
• Pinch of salt

1. Preheat oven to 425.
2. Stir together the flour, butter, and salt until crumbly.
3. Stir in 1 tablespoon of water into the flour mixture at time until it becomes doughy.
4. Wrap in plastic wrap and chill for 20 minutes.
5. While the dough is chilling, beat together the eggs and yolks with the sugar.
6. Bring the cream to a simmer then add to the eggs.
7. Stir in the vanilla.
8. Roll out the dough and place in the bottom of a tart pan.
9. Pour the custard into the tart pan and top with nutmeg, if desired.
10. Bake for 10 minutes, then reduce the temp to 350 degrees and cook for another 20 minutes.

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