Instructions: First prepare the pastry.

Tip the flour and caster sugar into a food processer drop the cubes of butter on top add 2 tbsp of cold water then switch on. Once the pastry has come together add 1 tbsp more water and switch on again so it forms a pliable ball.

If its still not quite e lastic enough add a drop more water and and process again.

Remove pat flat into a giant burger shape wrap in cling film and refrigerate for about 30 minutes.

Neat lightly grease a heat baking sheet with butter.

Roll out the pastry on a cool lightly floured surface to about 3mm thick then cut to fit a 6 0m m deep x 16 0m m diameter greased tart ring or tart tin of your choice (see note above on rings and tins). Obviously the shallower the tin the wider it should be to acco mm odate the filling. The best way to fit the pastry into a deep straightsided ring so that it turns out without unsightly crumpled seams and pleats is to stamp out a base first (using the ring) and set this on the greased baking sheet then cut a long strip from the remaining pastry to fit the sides of the ring.

Pop the ring on top of the cutout base brush the outer edge of the pastry circle with egg or water then fit the strip of pastry inside and press together with the base.

Prick the base all over with a fork. cover and carefully line the pastry with foil or ovenproof clingfihn allowing the lining to stick well above the rim.

Fill cncrously with baking beans or

(uncooked) rice and chill for about 30 minutes in the freezer (if it will fit) or fridge.

Meanwhile preheat the oven to 1 90C/375F/Gas Mark 5.

When the cart has chilled remove from the freezer/ fridge and bake blind (with its liner and rice/bean contents) for about 13 minutes.

Once baked gently ease the lining with its contents out of the partbaked pastry case and immediately brush the pastry with a dash of egg white to seal it and stop it becoming soggy when you add the custard.

Turn down the oven to 130C/250F/Gas Mark 12. Next pour the milk into a pan and scrape the seeds from the split vanilla pod into it adding the pod.

Gently heat vithout boiling for about 10 minutes then remove from the heat and leave to cool a little.

Using a wooden spoon (not a whisk) beat the eggs and egg yolks with the caster sugar until pale then beat in the hot milk to make a thin custard.

Finally pour the custard through a sieve (to remove any ribbony bits) into the tart case without overfilling.

I find it best to fill the tart case once its perched on the oven shelfit saves any lopping about between the worktop and cooker.

Shower the surface with a generous grating of nutmeg then slide into the oven.

Bake for about an hour or until set and dappled with a few pale golden blotches (check up on it a good 10 minutes before the hour is up).

Its done when it still looks slightly underset in the centre the residual heat will firm it up.

Eat it while still warm. Its absolutely glorious.

If you dont have a tart ring (a metal ring without a base) use your favourite tart tin instead. Bear in mind however that the shallower and wider in diameter it is the shorter the second baking (ie when the custard filling goes in) will need to be perhaps as much as 1 5 minutes shorter.

Makes 6 large slices

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