EGG CUSTARD TART WITH NUTMEG
Steps:
- Make the crust: In a food processor, pulse flour, sugar, and salt to combine. Add butter, and pulse until combined. Whisk together egg yolk and water; drizzle over flour mixture, and pulse until dough just comes together, not more than 30 seconds. Shape dough into a disk, and wrap in plastic. Refrigerate 1 hour or up to 1 day.
- Preheat oven to 350°F. On a lightly floured surface, roll out dough to an 11-inch round, 1/8 inch thick. Fit into a 9-by-2-inch round fluted tart pan with a removable bottom. Refrigerate or freeze until firm, about 30 minutes. Line with parchment, and fill with pie weights or dried beans. Bake 15 minutes. Remove weights and parchment, and bake until golden brown, about 25 minutes more. Let cool completely in pan on a wire rack. (Keep oven on.)
- Make the filling: With the tip of a paring knife, scrape seeds from vanilla bean into a saucepan, and add pod. Add cream and milk, and bring to a simmer. Remove pan from heat, and cover. Let stand 10 minutes.
- In a large bowl, whisk together egg yolks and granulated sugar until pale and thick, about 2 minutes. Still whisking, add warm cream mixture in a slow, steady stream. Add arrowroot and nutmeg. Whisk until smooth. Strain through a fine sieve into baked and cooled crust. Skim foam from surface.
- Bake until edges of filling are firm but center is still slightly wobbly, about 40 minutes. Let cool completely in pan on a wire rack. Refrigerate 4 hours (or, wrapped tightly in plastic, up to 1 day). Before serving, unmold, sprinkle with lots of nutmeg, and dust lightly with confectioners' sugar.
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