- Preheat the oven to 180°C.
- Roll out the shortcrust pastry and use it to line a tart tin.
- Prick the base all over with a fork, line with baking paper and fill with baking beans or rice.
- Blind bake for 20 minutes until the edges are lightly golden.
- Remove the baking paper and baking beans, then bake for a further 10 minutes. Leave to cool slightly and trim any excess pastry.
- Meanwhile, place the double cream, Merchant Gourmet Chestnut Purée and vanilla seeds (plus the pod, if using) into a saucepan.
- Heat gently and simmer for 5 minutes, whisking regularly until the purée is fully incorporated.
- Remove from the heat and discard the vanilla pod if used.
- In a large bowl, whisk together the egg yolks and golden caster sugar until pale and smooth.
- Gradually pour the warm cream mixture into the eggs, whisking continuously.
- Stir through the cinnamon.
- Pour the custard into the baked pastry case and grate over a generous layer of fresh nutmeg.
- Reduce the oven temperature to 160°C and bake for 30 minutes, or until just set with a slight wobble in the centre.
- Leave to cool completely before slicing and serving.
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