When I think about a classic tart, I always think - baked egg custard tart, simple yet delicious. To make the pastry, rub together 225g plain flour, 150g diced butter, pinch of salt and zest of one lemon. The mix should resemble breadcrumbs when the butter is rubbed in. Add 75g caster sugar, mix 1 whole egg with 1 egg yolk and slowly add to the flour mix. Gently form the pastry into a ball. Wrap in cling film and leave to rest in the fridge for 2 hours. Roll out the rested pastry on a lightly floured surface to a 2mm thickness, carefully lift and place in a lined 18cm tart tin. Gently push the pastry into the edges of the tin to ensure it is flush with the tray. Line with plenty of catering grade cling film, cover with some rice to fill the pastry shell and bake blind at 170C for approx 15 minutes or until the pastry is starting to turn golden brown. Remove from oven, remove the cling film and rice. Then allow to cool. Turn the oven down to 130C. Bring 500ml whipping cream to the boil, remove from heat. In a large bowl whisk together 9 egg yolks and 75g caster sugar, then add the hot cream. Mix well again. Pass through affine sieve. Place the pastry case on a level shelf in the oven and carefully pour in your custard mix. Liberally grate some nutmeg all over the top, then bake for 30-40 minutes until the custard appears set but is not too firm. Remove from oven and allow to cool before serving.