Step-by-Step Instructions
Prepare the pastry
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Preheat the oven to 220°C (425°F / gas mark 6).
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Line a 23 cm tart tin with the pastry, crimp the edges, and chill for 15 minutes.
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Optional: Prick the base and blind bake for 10 minutes for a crispier crust.
Make the custard
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In a bowl, whisk the eggs, sugar, and salt until smooth.
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Slowly whisk in the warm milk and vanilla, stirring gently to avoid bubbles.
Fill and bake
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Pour the custard into the prepared tart shell.
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Lightly sprinkle with nutmeg.
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Bake for 15 minutes at 220°C (425°F).
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Reduce the oven temperature to 175°C (350°F) and bake for another 25–30 minutes, until the edges are set and the center is slightly wobbly.
Cool
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Cool on a wire rack for 2 hours, then refrigerate for at least 1 hour before slicing.
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Sprinkle with additional nutmeg just before serving.
Professional Tips & Troubleshooting
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Avoid bubbles: Stir gently — don’t whisk vigorously.
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Even setting: Warm milk helps the custard bake smoothly.
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Do not overbake: The center should wobble slightly; it will firm up as it cools.
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Ultra-rich version: Replace 1 cup of milk with heavy cream.
Serving & Storage
Serve chilled with freshly grated nutmeg, or top with whipped cream and berries.
Store leftovers covered in the refrigerator for up to 4 days.
