How to make a cream pie – recipe | Felicity Cloake Masterclass

Not a crisp Portuguese pastéis de nata or a solid French flan, but a rich, subtly sweet British custard tart of the kind found in street bakers before most of them followed the path of candlestick makers. Provocatively simple and sprinkled with a little nutmeg, it's the perfect accompaniment to ripe summer fruits.

Preparation 40 minRefrigeration 1 hour 45 mins+Baking 1 hr 5 minsServes 6-8

For the dough225g flour, plus extra for dusting115g cold butter, plus extra for greasing85g caster sugarFine saltNutmeg3 beaten egg yolks1 whole egg, for brushing

For the pastry cream375g whipped cream90g whole milk or Jersey2 eggs2 egg yolks60g caster sugar, or to tasteNutmeg

1 Start with the dough