Honing-Custard-Tarte

you can freeze 1 base if desired.

1. Rub the orange zest for the dough into the sugar.
2. Mix the flour, sugar, ginger, and nutmeg in a large bowl.
3. Grate the cold butter into the dry ingredients and rub together until it resembles breadcrumbs.
4. If the butter becomes soft or starts to melt, place the bowl in the fridge for 10 minutes before continuing.
5. Mix in the vanilla and the egg, add a drop of water if needed, and quickly form into a ball. 

we will discard this.

Pour the mixture through a fine sieve into a jug, let it stand for a few minutes, and skim off the foam. At this point, you can refrigerate the mixture until ready to use, or use it immediately (the custard must be baked from room temperature anyway).

Place the tart tin on a large, ribbed baking tray.

Pour the custard into the base and bake the tart for 45 minutes to 1 hour at 160°C