Classic Egg Custard Tart with Brown Butter Pastry

Prepare the brown butter pastry: Melt the butter in a saucepan over medium heat until it foams and turns a deep nut-brown color. Pour the liquid fat into a bowl, leaving the dark sediment behind to be discarded. Chill the butter until it is solid again. Once hardened, cut the brown butter into chunks and rub it into a mixture of flour, icing sugar, and a pinch of salt until it resembles breadcrumbs. Stir in 1 egg yolk and 1 tsp of cold water, then bring the mixture together into a smooth dough. Flatten into a disc, wrap, and chill for at least 30 minutes.

Roll out the chilled pastry on a lightly floured surface to about 5mm thickness. Carefully lift it into a 20cm tart tin. Press the dough into the base and sides, using a small scrap of excess pastry to help push it into the corners. Leave the excess pastry overhanging the rim to prevent shrinkage. Chill in the fridge for 30 minutes or in the freezer for 10 minutes.

Preheat your oven to 180°C (160°C fan/gas 4). Line the pastry case with baking parchment and fill with baking beans or rice. Place on a baking tray and blind bake for 15 minutes. Remove the parchment and beans, then bake for another 15–20 minutes until the pastry is golden and crisp.

While the case bakes, make the custard filling. Combine the double cream and vanilla in a saucepan and bring just to a boil. In a separate heatproof bowl, stir together the remaining 8 egg yolks and caster sugar (do not whisk, as you want to avoid air bubbles). Slowly drizzle the hot cream into the egg mixture, stirring continuously. Pass the custard through a fine-mesh sieve into a jug and skim off any froth from the surface.