EGG CUSTARD TART

Preheat your oven to 180 deg C. First prepare your pastry . Rub together 225gm of plain flour , zest of 1 lemon and 150gm of softened butter . Now add 75 gm of castor sugar Beat together 1 whole egg and 1 egg yolk ( room temp )and gradually add these to the mixture Mix until the pastry forms a ball . Wrap tightly in cling film and refrigerate for 2 hours . Spray a 18cm round cake pan with a removable base with cooking oil and a sprinkle of fine polenta . Roll the pastry out a floured surface to 2mm thickness. Carefully arrange the rolled pastry to push into the rners of the pan , making sure the pastry is flush to the pan . Now line the pastry with baking paper and fill the lined pastry with uncooked dry rice . blind bake for 15 minutes or until the pastry is golden . Remove from the oven and remove the rice and allow the pastry shell to cool . Reduce the oven temp to 150 deg C For the filling , bring 500 ml of cream to the boil in a saucepan over a medium heat . In your mixer whisk 9 egg yolks with 75 gm of castor sugar until sugar is dissolved , then add the cream and mix well . place the pan with the pastry case on a baking tray and pour in the custard mix , sprinkle nutmeg over the topand bake for 40 minutes until the custard appears set but not firm . Remove from the oven and allow to cool in the pan before transferring to a platter to serve. I finished the tart with a cream cheese dressing .