9 Egg Yolks
75gm Castor Sugar
1 quantity of Sweet Pastry as per previous post
When you remove the tart shell from the oven, heat cream in saucepan to just below boiling. Whisk egg yolks and sugar until combined.
Ladle hot cream over egg yolks beating while adding cream to ensure yolks don't scramble. When all cream is added to the eggs strain into a jug for easier pouring. Place the tart shell on a baking tray back in the oven and pour the egg mixture in, dust with grated nutmeg and bake for 30 to 40 minutes, the centre should be just set. Remove and allow to cool completely.