Eggnog Crème Brûlée Tart

You'll need: A 20cm fluted tin (5cm deep), a sieve, a saucepan and star cutters.

1. - Step 1To make the pastry, in a mixing bowl (or stand mixer with paddle), beat the butter and 110g caster sugar together until pale and creamy.
2. - Step 2Add 4 egg yolks one at a time, mixing well between each, until fully incorporated. (Save some of the egg white for later).
3. - Step 3Sift in the flour and mix gently until it just starts to come together. Don’t overwork — stop as soon as you can press it into a ball.
4. - Step 4Turn onto a lightly floured surface, bring the dough together quickly with your hands, then flatten into a thick disc. Wrap in cling film and chill for 1 hour.
5. - Step 5Reserve ¼ of the pastry and set aside.
6. - Step 6Roll the remaining chilled pastry out on a lightly floured surface to a 5mm thickness, then grease a 20cm fluted tin and line it with the pastry, pressing it into each flute with your fingers.
7. - Step 7Roll the rolling pin over the top of the pastry case to trim away the excess pastry. Chill again for 30 minutes in the fridge. Preheat the oven to 190C / Fan 170C / 350F.
8. - Step 8Roll out the remaining pastry and cut stars from this piece. Place onto a baking tray lined with parchment and brush with a little egg white or milk.
9. - Step 9When the pastry case is firm, line with foil or baking parchment and fill with ceramic baking beans. Bake both the stars and the pastry case for 20 minutes.
10. - Step 10Take everything out of the oven and remove the beans for the pastry case, then turn down the oven to 170C / Fan 150C / 330F and cook the tart only for another 5-10 minutes until the case is golden and crisp at the crust, and the inside has a sandy texture.
11. - Step 11Brush egg white all over the inside of the pastry case, then return to the oven for 3-4 minutes until hardened. This provides a barrier between the pastry and the filling, helping to keep the pastry crisp and not soggy.
12. - Step 12Remove the pastry case from the oven and leave to cool on the baking tray. Set aside for later.
13. - Step 13Turn the oven down again to 130C / Fan 110C / 260F.
14. - Step 14To make the filling, add the cream and milk to a saucepan with the cinnamon stick, grated nutmeg and vanilla bean paste. Heat gently until boiling, then immediately remove from the heat and leave to infuse for 20 minutes.
15. - Step 15Whisk 6 egg yolks in a large bowl with 40g of caster sugar until combined, then using a sieve, pour the infused cream into the bowl, stirring all the time. Discard the cinnamon stick and anything else caught in the sieve.
16. - Step 16Optional: add the spiced rum and whisk well.
17. - Step 17Strain through a fine sieve into a large pan and heat very gently over the stove, stirring all the time with a rubber spatula, until just it’s warm to the touch, and has thickened ever so slightly. Pour into the pastry case, popping as many bubbles that form on the surface as you can.
18. - Step 18Bake for 40-45 minutes on the middle shelf of your oven until the custard is just set with a gentle wobble. Allow to cool completely in the tin.
19. - Step 19Sprinkle over the remaining caster sugar (1-2 tbsp) and use a blow torch to brûlée the top, then carefully transfer to a serving plate.
20. - Step 20Dust the pastry stars with a little icing sugar, then decorate your tart and serve immediately.

Tip: Best served immediately, as the brûlée topping will soften if left overnight.