>> source: https://www.bbcgoodfood.com/recipes/custard-tart-nutmeg-pastry
>> servings: 12
>> time: 2 hours plus chilling

Preheat #oven{} to 200°C/180°C fan. Roll @shortcrust pastry{500%g} out to about 1cm thick, then grate over a dusting of @nutmeg{1%whole} using a #fine grater{}. Fold the dough in half, then roll out again to the thickness of 2 x £1 coins, large enough to line a #20cm loose-bottomed sandwich tin{}.

Press the pastry into the tin, leaving the excess draped over the sides. Put onto a #baking sheet{} and chill for ~{10%minutes}. Line the pastry with baking parchment and fill with baking beans. Bake for ~{20%minutes}, then remove beans and paper. Bake for another ~{15%minutes} until golden and sandy all over. Trim the edges with a #sharp serrated knife{}.

Turn oven down to 150°C/130°C fan. Whisk together @eggs{4} and @golden caster sugar{140%g} in a #large bowl{}.

Put @double cream{300%ml}, @whole milk{300%ml}, and @vanilla pod{1} seeds scraped out into a #saucepan{} and bring to the boil. Pour onto the eggs, whisking as you go. Sieve into a #jug{}.

Put the baking sheet onto the pulled-out oven rack, then pour in the custard right to the top. Grate over a nice layer of nutmeg, then slide gently back into the oven and bake for ~{60%minutes}. The tart should be set and pale golden on the top with just the merest tremor in the centre. Cool completely, then serve in slices.