To make the pastry, place the flour and sugar in a large bowl and rub in the butter with your finger tips untill the mixture resembles breadcrumbs.
Add water and mix together to form a soft dough. Wrap in cling film and leave to chill in the refrigerator for 30 minutes.
Roll out the dough on a lightly floured work surface to form a round, slightly larger than 24cm (9 1/2 inch) loose bottomed flat tin, then use to line the tin. Prick the dough with a fork and leave to chill for 30 minutes.
Preheat the oven to 190 C / gas mark 5. Line the pastry case with foil and baking beans and then bake in the preheated oven for 15 minutes.
Remove foil and beans and bake for another 15 minutes.
To make the filling whisk the eggs, cream, milk and nutmeg together. Pour the filling into the pastry case. return the tart to the oven and cook for 25-30 minutes until set. Serve hot or cold with strawberries.
You don;t need to use nutmeg if you don't want to - it's just for extra flavour!!!
Loved this! It was so easy to make! And the pastry was fab, I tweaked it only adding 3 table spoons of sugar and a lot of vanilla extract with the seeds , gives it so much flavour complimenting the nutmeg! It set beautifully in the 20 minutes I cooked it , my second one curdled becuase i left it in for a longer 26 minutes. I would advise you not to take your mind off it! - 19 Jul 2014