Step 1

Process flour, sugar and butter in a food processor until mixture resembles fine breadcrumbs. Add egg yolk and chilled water. Process until dough just comes together.

Step 2

Turn dough out onto a lightly floured surface. Knead gently until smooth. Shape into a disc, wrap in plastic wrap and refrigerate for 30 minutes.

Step 3

Preheat an oven to 170C fan forced. Grease a 20cm round spring form cake tin and line the base with baking paper.

Step 4

On a lightly floured surface, roll out the pastry to a round approximately 26cm in diameter and 3mm thick. Press into prepared tin and trim edge. Place a sheet of baking paper into the pastry and fill with small baking beans or rice. Bake for 15 minutes. Remove the baking paper and beans and cook for a further 5-7 minutes or until golden. Leave to cool.

Step 5

Whisk eggs in a large jug or bowl. Add sweetened condensed milk and cream and mix to combine. Pass through a fine sieve to remove air bubbles. Pour into tart shell, filling to the brim. Liberally grate fresh nutmeg all over the tart and bake for 35-40 minutes or until the filling is set but still wobbles slightly. Leave to cool in the tin.

Step 6

Serve warm with dollop cream, if desired. Or alternatively, refrigerate until chilled.