Prepare the Pastry Crust:

• Make the Dough: In a food processor, combine the flour, salt, and sugar. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg and pulse until the dough starts to come together. Gradually add ice water until the dough forms a ball.

• Chill the Dough: Turn the dough out onto a floured surface, shape it into a disk, and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.

Roll the Dough:

• Preheat the oven to 375°F (190°C). Once the dough has chilled, roll it out on a lightly floured surface to about 1/8 inch thick. Carefully transfer it to a 9-inch tart pan and press it into the edges. Trim any excess dough hanging over the sides.

Blind Bake:

• Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes, remove the parchment and weights, then bake for an additional 5-7 minutes, until the crust is golden and crisp. Let it cool completely.

Make the Custard Filling:

• Heat the Milk and Cream: In a medium saucepan, combine the milk, heavy cream, and sugar. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.

• Whisk the Egg Yolks: In a separate bowl, whisk together the egg yolks, cornstarch, and salt until smooth.

• Temper the Egg Yolks: Slowly pour a small amount of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs. Gradually pour the rest of the milk mixture into the eggs while continuing to whisk.

• Cook the Custard: Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and reaches a pudding-like consistency (about 5-7 minutes). Remove from heat and stir in the vanilla extract.

Assemble the Tart:

• Fill the Tart Shell: Pour the custard filling into the cooled tart shell and smooth the top with a spatula.

• Chill: Let the tart cool to room temperature, then refrigerate for at least 2 hours or until the custard is fully set.

Serve:

• Garnish: Once chilled, sprinkle the top with a light dusting of ground nutmeg. You can also top the tart with fresh fruit, such as berries, if desired.

• Slice and Enjoy: Slice and serve chilled for a delicious, comforting dessert