INGREDIENTS
1
Egg yolk beatenwith, free-range
3
Eggs and 2 egg yolks, medium free-range
1/2 tsp
Cayenne pepper
1
Nutmeg
1/4 tsp
Sea salt flakes
200 g
Wholemeal flour, plain
20
cm Fluted loose-bottomed tart tin
100 g
Butter
320 milliliters
Double cream
125 g
Mature cheddar
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