The very custard tarts

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Makes 20 little tarts

For the custard

Step 1
Sift the flour, icing sugar and salt into a bowl.

Step 2
Cut the cold butter into small pieces and tip into the flour.

Step 3
Deftly and swiftly rub together into a fine crumb.

Step 4
Crack the egg into a bowl, add the yolks and mix with a fork.

Step 5
Add this into the flour and butter with a pinch of salt and the ice-cold water.

Step 6
Knead swiftly into a dough and shape into a roll.

Step 7
Slice in half.

Step 8
Shape each piece into a disc.

Step 9
Wrap each disc in clingfilm and refrigerate.

Step 10
Cut one disc of pastry into four pieces.

Step 11
Roll out one quarter until only slightly thicker than a pound coin.

Step 12
Use a cutter to make little pastry discs to line your tart trays.

Step 13
Refrigerate the whole tray and repeat with the remaining pastry.

Step 14
Make little discs of silicon paper and line each tart case with them.

Step 15
Fill with rice, beans or some such weighty matter.

Step 16
Bake at 180C/350F/gas 4 until the pastry is golden brown; even a little darker – say 15-20 minutes.

Step 17
Remove the trays from the oven.

Step 18
With much patience, remove the paper discs filled with rice and/or beans.

Step 19
Return the trays to the oven for a few minutes to ensure the bottom is well baked.

Step 20
For the custard, split the vanilla pod lengthways.

Step 21
Scrape the seeds into a heavy-bottomed saucepan, toss in the pod, and add the double cream.

Step 22
Gently bring slowly to a simmer, stirring often.

Step 23
Put the yolks in a large bowl.

Step 24
Add the sugar.

Step 25
Stir well, then pour on the infused cream.

Step 26
Remove the vanilla pod (and then rinse and dry before adding to a sugar jar).

Step 27
Let the custard settle for a minute, then spoon away any froth on the surface.

Step 28
Decant into a small jug.

Step 29
Put one tray of tarts in the oven for a minute.

Step 30
Pulling the shelf out carefully, fill each tart from the jug, replenishing as needed.

Step 31
Once all the tarts are filled, bake them until set, for 15-20 minutes, or until only the wibbliest wobble disturbs the surfaces when agitated.

Step 32
Remove from the oven and sit the tin upon a cooling rack and repeat with the next tray.

Step 33
Once all the tarts are cooked, scrape the nutmeg generously over the tarts in a fairly even shower.

Step 34
Once the tarts have cooled – after 10-15 minutes, or maybe longer – gently start to loosen each tart from the tin and sit upon a tray.

Step 35
Once all are done, sit all upon a handsome board or tray or plate, then boil the kettle ….