Preheat oven to 180°C, Line a 20cm tart tin with baking paper
Add all tart ingredients to a food processor, mix until combined. if mixture is too crumbly add extra water until pliable, if too wet, add some flour and mix again
Flour a surface and Roll the pastry into a thin Circle about 5mm thick.Transfer the pastry to the tart tin and press it against the base and sides to form a crust. Trim off excess. patch up any holes with the excess. Prick the bottom with a fork to let hot air escape when baking
Bake crust for 10 - 15 minutes or until pastry is slightly golden
Custard
Add all ingredients to a medium saucepan, Whisk until no lumps of cornflour.If needed, use a stick blender to get the lumps out
Place the saucepan over medium heat, cook for the mixture for 10- 15 minutes while stirring. taste the custard and adjust flavours accordingly
the mixture is ready when the custard coats the back of a spatula, and be a thick consistency
Remove the saucepan from the stove and cool for 10 mnutes while stirring occasionally. once again, if lumpy blend with a stick blender
When custard is cool (room temperature) and has thickened further, pour into your tart base. Chill in the fridge for at least 4 hours or until set
Serving
The tart is ready when custard is slightly wobbly. Sprinkle with nutmeg and Serve