Instructions: To make the pastry first of all sift the flour with the pinch of salt into a large bowl holding the sieve up high to give it a good airing.

Add the lard and butter and using only your fingertips lightly and gently rub the fat into the flour again lifting the mixture up high all the time to give it a good airing.

When everything is crumbly sprinkle in about 1 tablespoon of cold water.

Start to mix the pastry with a knife and then finish off with your hands adding a few more drops of water till you have a smooth dough that leaves the bowl dean.

Then pop the pastry into a polythene bag and let is rest in the refrigerator for 30 minutes.

Meanwhile preheat the oven to gas mark 5/375F/190C and pop the baking sheet in to preheat on the centre shelf.

After that roll the rest of the pastry out into a circle giving it quarter turns to keep its round shape; its a good idea at this stage to put the tin lightly on top of the pastry the size needs to be 25mm bigger all round.

Transfer it rolling it over the pin to the tin and press it lightly and firmly around the base sides and rim.

Take a sharp knife and trim the overlapping pastry.

Press the rim of the pastry so that about 5mm overlaps the edge.

Next roll the trimmings and cut out about 24 leaves making veins in them with the blunt side of the knife.

Brush the whole surface of the pastry case with some of the beaten eggs arranging the leaves all around the rim overlapping them. Brush these too with beaten egg.

Prick the base of the tart with a fork then place it on the baking sheet and bake on the centre shelf for 20 minutes until the pastry is crisp and golden.

Check after 4 minutes to make sure that the pastry isnt rising up in the centre.

If it is prick it again a couple of times pressing it back down with your hands.

After 20 minutes remove is from the oven leaving the baking sheet there and reduce the temperature to gas mark 3/325F/170C. Now place the cream in a saucepan and bring it up to a gentle simmer then whisk the beaten egg mixture and sugar together in a large heatproof jug using a balloon whisk but not too vigorously because you dont want to make bubbles.

Then pour the hot liquid over the beaten eggs add the vanilla extract and half the nutmeg and whisk briefly again.

Now place the pie tin back on the baking tray with the oven shelf half out and have ready the rest of the grated nutmeg on a piece of foil.

Carefully pour the filling into the pastry case (it will be very full) and scatter the rest of the nutmeg all over then dot with the softened butter and bake in the oven for 30 to 40 minutes until the filling is golden brown firm in the centre and slightly puffed up.

Serve either warm or as I actually prefer it cold.

This old fashioned Custard Tart needs a thick wobbly filling so Ive used a round tin with sloping sides and a rim which gives a good depth. The nutmeg is very important to the flavour so always use it freshly grated and grate it on to a piece of foil which helps when you have to sprinkle it on quickly when it goes into the oven.

Serves 6

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