Start by making the pastry. Take flour, salt, cold butter in a bowl. Rub with your fingers so it forms coarse breadcrumbs like mixture. Add sugar and mix well. Make a well in the center and add in egg and mix well to make a dough. Cover the dough with plastic wrap and chill it for 30 mins.

Preheat oven to 180 Degree C.

Now take a 9 inch tart pan. Butter it well. Take the dough from fridge and roll it between two layer of cling wrap. Now place it over the tart pan and layer it evenly. Cut off the excess pastry. Now take parchment paper and crush it lightly. Lay it over the tart and fill the pastry with rice. Bake it for 20 mins.

Now remove the parchment with rice carefully. Brush it with some beaten egg and bake it again for 5 mins.

Remove the tart and set aside, while you make the filling.

Take cream and milk in a sauce pan and heat it up. It shouldn't boil, it should just start simmering.

While cream is simmering, take egg yolks in a bowl and add in sugar and vanilla. Beat this really well so it turns fluffy.

Now slowly pour over the cream mix while mixing it. Now the custard is done.

Now reduce the oven temp to 130 degree C.

Place the tart pan inside the oven tray and slowly pour the custard when it is inside the oven till the top so it doesn't spill any where.

Sprinkle over some niutmeg powder all over the tart and bake it for 30 to 40 mins.

The custard should have a little jiggle in the center.

Remove it, unmould it and chill it in fridge for 2 hours.

Slice and serve with a dusting of powdered sugar.