Egg Custard and Nutmeg Tart
Ингредиенты
- 1 cup + 2 tbsp (170 g) unbleached all-purpose flour
- 1/8 tsp salt
- 6 tbsp (85 g) cold unsalted butter, diced
- 3 tbsp (45 ml) ice water, approximately
- 4 eggs
- ½ cup (105 g) sugar
- 1 cup (250 ml) milk
- Freshly grated or ground nutmeg, to taste
Инструкция
- In a food processor, combine the flour and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the water and pulse just until the dough starts coming together. Add more water as needed. Remove from the food processor and form into a disc with your hands. Cover in plastic wrap and refrigerate for 30 minutes.
- With one rack in the middle position and another rack in the lowest position, preheat the oven to 425°F (220°C).
- On a floured work surface, roll out the crust until about 1/8 inch (3 mm) thick. Line a 9-inch (23 cm) glass pie dish with the crust. Remove any excess dough and crimp the edges.
