White Chocolate and Custard Tart with Nutmeg Pastry

  • 100g cold unsalted butter, chopped
  • 100g pure icing sugar, sifted
  • 1 1/2 cups (225g) plain flour
  • 1/2 tsp baking powder
  • 2 tsp freshly grated nutmeg, plus extra to serve
  • 1 egg, lightly beaten
  • 10 egg yolks
  • 2 tbs cornflour
  • 1/3 cup (75g) caster sugar
  • 600ml thickened cream
  • 190g white chocolate, finely chopped

  1. For custard, whisk yolks, cornflour and sugar in a bowl until smooth. Place cream and chocolate in a saucepan over medium-low heat and stir until chocolate melts. As soon as cream mixture starts to bubble, pour it onto egg mixture, whisking continuously but gently until combined. Strain through a fine sieve into a clean bowl and cover the surface directly with plastic wrap to prevent a skin forming. Refrigerate overnight.
  2. Beat butter and sugar in a stand mixer fitted with the paddle attachment until pale. Fold in flour, baking powder, nutmeg and egg until a soft dough forms. Pat into a flat disc, wrap in plastic wrap and chill overnight.
  3. The next day, preheat oven to 180°C. Roll out pastry between 2 lightly floured sheets of baking paper to 3mm thick. Use pastry to line base and sides of a 22cm loose- bottomed, fluted tart pan, trimming any excess, then place in freezer for 10 minutes. Line pastry with baking paper and pastry weights, place on a baking tray and bake for 20 minutes or until edges are pale golden. Remove weights and paper and bake for a further 10 minutes or until base is golden. Remove from oven and cool.
  4. Reduce oven to 140°C. Strain chilled custard through a sieve, then pour into cooled pastry case. Bake for 1 hour 20 minutes or until edges are set with a gentle wobble in the centre. The sugars caramelise a tiny bit on top, but the texture inside is silky smooth. Cool to room temperature, then chill for 4 hours or until set. Dust with extra nutmeg to serve.
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