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Begin by blind baking your pastry case ahead of time.
In a saucepan, add a teaspoon of vanilla bean paste to the cream and heat gently, ensuring it doesn't boil.
Once heated, strain the mixture before pouring it into the pastry case.
To avoid spills, pour the mixture into the case while it's in the oven.
Grate fresh nutmeg on top of the custard while it's still in the oven.
Cook the tart slowly at a temperature of 95-100°C to prevent the eggs from curdling.
Bake for about an hour, or until the center has a slight jiggle.