Cheddar and nutmeg custard tart

Method

1. For the pastry, mix the flour, cayenne pepper and salt in a large bowl, then grate in the butter. Rubin with your fingertips to coarse crumbs, then gradually stir in the egg yolk/water until the mixture comes together into a firm dough (see tip). Wrap in cling film and chill for 30 minutes (see Make Ahead).
2. Roll out the chilled pastry on a lightly floured work surface and use to line the tart tin, then chill for another 20 minutes while the oven heats to 180°C/160°C fan/gas 4.
3. Prick the pastry all over with a fork, then line with baking paper and fill with baking beans or uncooked rice. Bake for 15 minutes, then remove the beans/rice and paper and bake for 5-10 minutes more until lightly golden. Take the pastry case out of the oven and set aside, then turn the oven down to 150°C/130°C fan/gas 2.
4. For the filling, put the cream,eggs and egg yolks in a large bowl (or a food processor) with a generous pinch of salt and a grating of nutmeg, then beat together slowly until combined. Whisk more energetically for 30 seconds until frothy, then stir in half the cheese and pour into the pastry base. Sprinkle with the rest of the cheese. Bake for 20 minutes, then grate a little more nutmeg over the top and put back in the oven for another 10-15 minutes until set but still slightly wobbly in the centre. Allow to cool before removing from the tin (or leave in the tin if travelling).