Custard Tart

I adore custard tart: I love its barely-vanilla-scented, nutmeggy softness, the silky texture of that buttermilk-coloured eggy cream, solidified just enough to be carved into trembling wedges on the plate. It isn’t hard to make, but I botch it often out of sheer clumsiness. But now I have learnt my lessons, and pass them on to you. One: pour the custard into the pastry case while the pastry case is in the oven, so that you don’t end up leaving a trail from kitchen counter to cooker, soaking