Queen Elizabeth's Custard Tart

Prepare pan and ring

Line a large roasting pan with nonstick baking parchment. Place a buttered 18 x 3.5 cm pastry ring, or a loose bottom tart pan, in the center.

Line the ring

Roll out the pastry, chill for half an hour, and then use it to line the ring, letting the surplus hang over the top.

Chill pastry

Chill for another hour.

Preheat oven

Heat the oven to 375°F.

Blind bake

Bake the pastry shell blind for 10 minutes until it starts to turn golden brown.

Glaze pastry

Remove the paper and weights, and brush the inside of the pastry case with the 2 egg yolks.

Finish baking shell

Return to the oven to bake for five minutes more, and then leave out to cool.

Reduce temperature

Reduce oven temperature to 265°F.

Combine eggs and sugar

Put the nine egg yolks and sugar in a bowl and whisk to combine.

Add cream

Add the cream and mix well, then strain the mixture through a fine sieve into a heavy pan.

Warm custard

Warm over low heat to reach 100°F, stirring constantly.

Transfer to pitcher

Place the mixture in a pitcher for easier pouring.

Position shell

Put the cooled pastry shell, still in its ring, onto the parchment-lined roasting pan, on the middle shelf of the oven.

Fill with custard

Slowly and carefully pour the custard, filling the case as fully as you possibly can, right to the very top. Cover the top with grated nutmeg.

Bake tart

Bake for 45 to 50 minutes until the custard looks set but not firm. It should have a slight, even quiver across the top when you gently shake the roasting pan.

Cool and serve

Leave to cool to room temperature, then remove the ring. Cut into neat wedges with a sharp knife to serve.