Step 1

PREPARE: Line the base of a 20cm springform cake tin with baking paper, then grease the base and sides with butter.

Step 2

MAKE THE PASTRY: Place the flour, butter, sugar and salt in the bowl of a food processor with the blade attachment fitted, then pulse until the mixture resembles fine crumbs. Pour the egg into the mixture, then run the processor until the dough clumps together. If the blade is spinning and the dough doesn’t form a ball, add cold water, one teaspoon at a time until it comes together.

Step 3

LINE TART PAN: Turn the dough out into the prepared cake tin, then use the tips of your fingers to press it out evenly across the base and halfway up the sides of the tin, creating an evenly big edge all the way around. (If you are feeling confident, feel free to roll the dough out and drape it into the tin, my kitchen is much too warm in summer to roll out much pastry!)

Step 4

CHILL TART AND HEAT OVEN: Prick the pastry all over with a fork, then chill in the freezer for 15 minutes. Meanwhile, heat the oven to 180°C / 350°F / Gas 4 with an oven tray in the lower third of the oven.

Step 5

INFUSE CREAM: Combine the milk and cream in a small saucepan, halve the vanilla pod (see notes), scrape out the seeds and stir them through the cream mixture along with the pod. Heat gently until almost boiling, then remove from the heat and set aside to infuse.

Step 6

BLIND BAKE (1): To blind bake, the pastry, remove the tart shell from the freezer, scrunch up a piece of baking paper and press it evenly over the surface of the pastry. Cover the baking paper with a layer of tinfoil, then fill with baking weights - I use rock salt as it fills the tin and weighs it down perfectly and can be used over and over again.

Step 7

BLIND BAKE (2): Cook the tart shell in the preheated oven for 10 minutes, then carefully remove the tinfoil and weights, gently peel off the baking paper and return to the oven for a further 10 minutes. Remove from the oven and set aside. If there are any rips or tears in the pastry case, make a mixture of equal parts flour and water and use this to plug the gaps.

Step 8

MAKE CUSTARD: While the tart shell is blind baking, whisk together the eggs, sugar and cornflour in a mixing bowl until light and fluffy. Whisk in the butter. Remove the vanilla pod from the cream mixture (make sure to save it!) then reheat the mixture until nearly boiling. Pour the hot cream into the beaten eggs, whisking all the time until smooth.

Step 9

ASSEMBLE TART: Pour the custard carefully into the tart shell, leaving a small gap below the rim. Bake in the oven for 45 minutes until the top has begun to caramelise. The tart should still have a little wobble to it when you take it out of the oven. Allow to cool to room temperature, then refrigerate for at least 4 hours until set.