Lightly grease a 22 cm shallow tart tin (or a 20 cm deep tart tin) with a removable base, and set aside. Preheat the oven to 180°C
To make the pastry, use your fingertips to gently combine the flour and butter in a large bowl. Once the mixture begins to resemble breadcrumbs, add the sugar and mix through. Make a well in the middle the mixture and add the egg. Use a fork to combine again until a dough begins to form
Transfer the dough to a clean surface and knead until the mixture becomes smooth and thoroughly combined. Form a disc shape, cover in plastic wrap, and chill in the refrigerator for 30 – 40 minutes or until firm. Once the pastry is firm, transfer the pastry to a lightly floured surface and roll out the pastry until it is about 30 cm in diameter
Carefully drape the pastry over the prepared tin, and then gently press into the base and sides of the tin, leaving the excess pastry to overhang. Transfer onto a baking tray and refrigerate for 30 minutes
When the pastry has chilled, remove from the refrigerator and line with a piece of baking paper. Fill with baking weights (or rice), and transfer to the oven for 20 minutes or until the sides begin to turn golden. Carefully remove the weights and baking paper, and then bake for another 5 – 10 minutes or until cooked and lightly golden
Gently whisk the extra egg yolk in a small bowl. Remove the tart from the oven, and then use a pastry brush to brush the entire inside of the tart. Bake for a further 5 minutes to seal the tart, and prevent it from becoming soggy
Reduce the oven temperature to to 130°C
Custard Filling
To make the custard, heat the cream and milk in a medium saucepan over a medium heat. While the mixture heats, add the egg yolks to a large bowl, and whisk in the sugar and vanilla extract. Just as the milk and cream reaches the boil, pour half of the mixture into the egg yolks, and whisk vigorously. Once combined, whisk in the remaining cream mixture
While the pastry tart is still in the oven, carefully pour in the custard mixture (this helps avoid spilling the mixture while transferring to the oven). Grate over the nutmeg, and bake for a final 30 – 40 minutes or until just set. The tart should still have a slight wobble in the center when ready
Remove the tart from from the oven and allow it to cool completely. Use a serrated knife to trim the excess pastry. Turn the pastry from the tin, and serve alongside vanilla or cinnamon ice cream
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