Once you master the pastry element, this tart is a simple dessert and a true crowd-pleaser. I sourced vanilla from vanillaism.com, an ethical, high-quality supplier of organic vanilla from Bali - truly world-class stuff. 
I've used numerous sweet pastry recipes over the years, but Michel Roux's (RIP) is the best. If you're new to pastry making I strongly recommend doing it by hand for a while until you understand the process and techniques properly. You can bung it all in a blender and pulse until a smooth ball is formed, but making it by hand is more rewarding.
5) Place two sheets of cling film, one left to right, one front to back into the lined tart case. Fill with the baking beans and place in the oven for 12 mins. Remove the beans, dock the base with a fork and place back in the oven (without the beans) for a further 3 mins. With a serrated knife, cut away from the tin at 45 degrees and remove the excess pastry. Allow to cool.
It was a real treat when I unwrapped my pods from their plastic-free, fully recyclable wax cotton paper. The unmistakable aroma of sweet, comforting vanilla got me excited. On closer inspection, the smell was quite complex, with a barnyardy whiff that was rather intriguing.
The tart can be kept in the fridge for 4-5 days.
Ingredients (makes 1 tart/ 8 portions):
For the pastry:
250g organic plain flour
150g organic salted butter, cut into small cubes and softened to room temperature
1tsp fine sea salt
Pinch of caster sugar
1x medium organic egg
1 tbsp organic full fat milk
For the filling:
11x medium organic egg yolks
80g caster sugar
500ml organic double cream
1x Vanilliasm vanilla pod, seeds removed
1x nutmeg
You will need: 1x 20cm tart tin; rolling pin; serrated knife; scales; baking beans/rice; medium saucepan; large mixing bowl; fine grater.
Method:
1) Heat oven to 170C. Sieve the flour onto a clean work surface. Make a well and put the butter, salt, sugar, and egg into the centre. Gradually mix them all together with your fingers.
2) Mash together with the flour until it's grainy in texture, then add the milk. Using the palm of your hands, very gently knead the mix together into a smooth ball. Alternatively, put all ingredients into a food processor and gently pulse until a smooth ball has formed. Wrap in cling film and put in the fridge to rest for 15 mins. HINT: pastry can be made a few days in advance and kept in the fridge. Make a double batch and freeze half for next time.
3) Flour a clean work surface and roll out the pastry with a rolling pin to around the thickness of a £1 coin. You should have a good couple of inches overlap when you place your tart tin in the centre.
4) Place your rolling pin on the surface and lift over 1/3 of the pastry. Carefully lift and place lightly over the tart case. With your hands, gently drop in the pastry and lightly press into the tart case. Cutting an excess piece of pastry and pushing the pastry against the tart tin is a useful way of doing this. Allow to rest in the fridge for 10 mins.
6) Next, make the filling. Pour the cream into a medium saucepan and add the vanilla pod and scraped seeds. Bring to the boil and remove from heat. Meanwhile, whisk the egg yolks with the sugar in a large mixing bowl. Add the cream to the mixture and briskly mix well. Remove the vanilla pod and dry; they can be used three times.
7) Place the empty pastry case in the oven. Pour in the mixture until nearly full. Grate over the nutmeg to cover the entire surface. Bake on the middle shelf for 25-30 mins. There should still be a slight wobble when ready - remember it will continue cooking once removed. Remove from oven and allow to cool.
Please visit Vanillaism.com for more information on their organic, ethically sourced vanilla and details on how to buy.
Pastry recipe is taken from 'Pastry' by Michel Roux, available at all good book retailers.
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