• Start your custard tart recipe by preheating your oven to 170°C/Gas Mark 3.
• For the pastry, rub together the flour, salt, lemon zest and butter until the mixture resembles breadcrumbs
• Then add the sugar to the mixture. Then beat together the egg yolk and whole egg and slowly add these to the mixture. Mix until the pastry forms a ball. Wrap tightly in cling film and refrigerate for two hours.
• Line your tart tin (18cm/7in) with greaseproof paper and place on a baking sheet.
• Roll out the pastry on a lightly floured surface to 2mm in thickness. Carefully arrange the rolled pastry into the tray and use any excess pastry to push into the corners to ensure the pastry is flush with the tray. Line the inside of the pastry with thick catering grade cling film, ensuring to use enough to go over the outside of the tart shell.
• Use small baking beans to fill the lined shell. Bake blind for about 10 minutes or until the pastry is starting to turn golden brown. Remove the beans and allow to cool. While cooling, turn the oven down to 130°C/gas mark 1 so you can cook your custard tart
• For the filling, bring the cream to the boil. Whisk the yolks and sugar together then add the cream and mix well. Pass the mixture through a fine sieve into a jug.
• Place the pastry case in the oven then pour the custard mix right to the brim. Grate the nutmeg liberally over the top then bake for 30-40 minutes or until the custard appears set but not too firm.
• Remove from the oven and allow to cool to room temperature before serving.
• For the raspberry sorbet, blitz the raspberries and pass through chinois. Add some Tellicherry paper to taste.
• Place cream and sugar in pan and bring it to the boil until slightly translucent and of a syrupy consistency.
• Mix the two together and freeze.
• When serving, place raspberry sorbet alongside your Egg Custard.