Oat milk custard and nutmeg tart
I tried making this tart with only the oat milk, but it was awful, so I added cream. Hey, presto! I ended up with something gorgeous but no longer dairy-free. It's lovely with currants soaked in brandy, or a dollop of whipped cream dusted with a little nutmeg.
- Preheat the oven to 180C. In a food processor blend the flour, butter and salt until the mixture resembles fine breadcrumbs. Tip into a large bowl and add the yolk (1) and water. Mix with your hands until a smooth dough forms. Cover the pastry in plastic wrap and chill for an hour in the fridge.
- Roll out the pastry on a floured board until it is as thin as possible. Line a 20cm shallow tart tin with the pastry, leaving a good 2cm overhang. Cover the pastry with tinfoil and fill with rice or pastry weights, then place in the oven on a flat baking sheet.
- Cook for 25 minutes, then remove the foil and rice. Brush the inside of the case with beaten egg and cook for 10 minutes until pale gold and crisp.
- Heat the oat milk and cream with the vanilla pod (split lengthways) in a saucepan, then remove from the heat and cover with plastic wrap. Stand for 30 minutes.
- Beat the 4 yolks, 2 whole eggs and sugar in a bowl until pale, then pour the oat milk mixture in through a sieve. Add a pinch of salt and the nutmeg.
- Pour the mixture into the pastry case and bake for 40 minutes or until it is still a bit wobbly in the centre. Remove from the oven and cool before serving.