We use a 28cm tart case at the Deli, it will generously feed eight people.
For the pastry:
Mix the flour and salt together in a bowl and add the cubed butter.
Rub together with your finger tips until the mixture resembles fine breadcrumbs. You can also use a stand mixer fitted with the paddle attachment to achieve this.
Once mixed, add the eggs, yolks and water and mix until a dough forms and there are no dry ingredients left in the bowl.
Turn out on to the work surface and briefly knead until it comes together. Do not overwork the pastry or it will become tough when cooked.
Wrap in clingfilm and chill for at 30 mins. You can also freeze it at this stage if you are not using it straight away.
When ready, roll the pastry to 2mm thick and place in to your tart case. Make sure it is pressed in to the sides of the case and fits neatly.
Chill again for at least 30 mins. Trim a bit of pastry off the edge in case you need to patch the case after it has been blind baked.
Line the case with baking parchment and fill with baking beans, rice, or whatever you want to use.
Bake at 170C for 25 mins.
Remove the baking parchment and beans. Patch up any cracks with the reserved pastry.
Reduce the oven temp to 140C and cook for another 5-8 mins or until the case has dried out.
Remove from the oven, brush the case with a beaten egg and return to the oven for another 5 mins until the egg wash has dried out. This will help reduce the chance of the filling leaking.
For the filling:
Add whatever tasty ingredients you want.
Whisk together the eggs and double cream, season and pour in to a jug.
Place the tart case on to the oven shelf and then pour the custard mixture in to 3mm from the top. Gently close the oven door.
Bake at 150C for 35-40 mins. Check the tart after about 30 mins, you are looking for a slight wobble in the middle when it is done.
Remove from the oven and leave to cool.
Trim any excess pastry from the edges and then remove from the baking tin.