Custard Tart

Instructions

1. Prepare the pastry
   In a food processor, combine flour, butter, sugar, and salt. Pulse until the mixture resembles breadcrumbs. Add the egg yolk and 2 tablespoons of ice water, pulsing until the dough just comes together. If it seems dry, add the remaining water. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Roll and blind bake the crust
   Preheat oven to 375°F (190°C). Roll out the chilled pastry to fit a 9-inch (23cm) tart pan with a removable bottom. Press into the pan, trim excess, and prick the bottom with a fork. Line with parchment paper, fill with baking weights or dried beans, and blind bake for 15 minutes. Remove weights and paper, then bake for another 5 minutes until the crust is just starting to color.
3. Prepare the custard filling
   In a medium saucepan, heat the milk with the vanilla pod and seeds (or extract) until it just begins to simmer. Meanwhile, in a large bowl, whisk together the sugar, eggs, egg yolks, and cornstarch until smooth and pale yellow. Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
4. Cook the custard
   Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens enough to coat the back of a spoon. Do not let it boil. Strain the custard through a fine-mesh sieve to remove any lumps and the vanilla pod.
5. Bake the tart
   Lower the oven temperature to 325°F (165°C). Pour the strained custard into the pre-baked tart shell. If using, lightly dust the top with freshly grated nutmeg. Carefully transfer to the oven and bake for 20-25 minutes, or until the custard is just set with a slight wobble in the center.
6. Cool and serve
   Remove the tart from the oven and allow it to cool completely on a wire rack. The custard will continue to set as it cools. Once completely cooled, refrigerate for at least 2 hours before serving for the best texture and flavor.