I decided it would have to be baked to pass my food safety limitations at the moment, so custard tart it was!
What elevated this from the mundane was the fact I used whole fresh nutmeg for the first time. I know, where have I been?? Just like when first I tried a fresh vanilla bean, this was spectacular.
We loved this tart. So simple and elegant and not too sweet. You can find the recipe I used here. The only change I made was to the pastry - leaving out the egg yolk and water, replacing them with just enough apricot juice to bring it together. This added a lovely subtle flavour and most importantly, meant I could eat some uncooked. I love pastry!!!