Egg Custard Tart

For the sweet pastry

g/5¾oz plain flour, plus extra for dusting

g/1oz ground almonds

g/4¼oz chilled unsalted butter, cubed

g/2oz caster sugar

free-range egg

For the custard filling

ml/1¼ pint full-fat milk

free-range egg yolks

g/3¼oz caster sugar

freshly ground nutmeg