Sweet Paste:
Cream together the butter and sugar with a paddle.
Gradually add the eggs (room temp) till fully incorporated.
Add the flour in 3 additions and mix on a low speed till fully binded.
Transfer onto the side and give frisage, weigh into 350g rounds, cling and chill.
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Tart case:
Take your tart ring and cut a sheet of silicone paper so its an inch bigger then the ring, grease the ring.
Once dough is chilled using a rolling pin beat the paste out into an even round shape.
Roll out the pastry evenly till very thin (the side will start to show through the paste).
Place the paste over the ring and trim off a small amount, shape this into a wedge shape and place in the freezer to firm up.
Using both hands lift the edge of the paste up and with the other hand gently press the paste into the edge of the ring.
Take the piece of paste from the freezer and use it along with some flour to press the edges of the paste into the corners.
Trim around the edges so there is some paste over lapping, hold back some paste. cling and blind bake with rice (filling the rice to the top and pressing it all into the corners, dont be scared to squash the rice in) 160 degrees for 1hr
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Egg Custard Filling:
Place cream onto the stove over a medium heat.
Combine the eggs and sugar (do not whisk!)
When the cream hits the boil pour it over the egg mix.
Skim off any bubbles.
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Putting together and baking:
Remove all the rice from the base and off the tray.
Check for any cracks in the case and patch any cracks with the spare paste and genarously coat the case with egg yolks.
Seal the case in the oven then turn it down to 96 degrees, pour the mix into the case, in the oven and using a micro plane genarously grate nutmeg over the tart so the whole top is coated. bake at 96 degrees for around 40mins. (tart will wobble slightly)
Leave to set up before trimming and removing the ring. serve at room temp.