Really nutmeggy custard tart recipe 50g icing sugar a pinch of sea salt 100g butter, chilled and cut into cubes for the custard 500ml double cream 10 egg yolks 75g sugar 2 whole nutmegs Sift the flour, sugar and salt into a bowl and combine. Rub in the butter with your fingertips (or combine in a food processor), until the mixture resembles coarse breadcrumbs. Add one of the egg yolks and mix until the dough just comes together. Shape the dough into a ball, wrap in clingfilm and chill in the fridge for an hour. Preheat the oven to 190C/gas mark 5, and butter a 28cm tart tin. Grate the pastry into the tart tin, moulding it into the edges with your fingers. Prick the base a few times with a fork, then chill for 10 minutes. Line the chilled pastry with a piece of baking paper and fill with baking beans (or dried beans). Bake for 8-12 minutes, until the edges of the pastry start to turn golden. Remove the paper and beans, then return the pastry to the oven for five minutes until golden. Remove from the oven and immediately brush the pastry with the remaining egg yolk. Leave to cool while you make the custard. Turn the oven down to 140C/gas mark 1. To make the custard, bring the cream to the boil in a heavy-based pan. In a bowl, whisk the egg yolks and sugar together, then add the hot cream and mix well. Pass the mixture through a sieve, then carefully pour the custard into the tart case, filling it right up to the brim. Grate the nutmegs generously over the top and bake for 30-40 minutes, or until the custard appears set, but not too firm. Remove from the oven and allow to cool before serving. Hamish Anderson's wine choice 2010 Noble Late Harvest Riesling "Edelspatz" Delheim, Stellenbosch, South Africa £12.99 (half), palmerswinestore.com. Edelspatz is one of South Africa's great and oldest sweet wines, and isextraordinary value for money. Riesling grapes are concentrated by the effects of noble rot causing an explosion of flavour: pineapple, tangerine and peach are balanced by intense acidity and spice. The latter is delicious paired with the nutmeg in this tart.