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First, make the pastry. Tip the butter and sugar into a food processor and pulse until soft and creamy. Add the egg yolks and 1 tbsp water, and pulse until well combined. Scatter in the flour and pulse until the mixture resembles fine breadcrumbs. Tip out onto a lightly floured surface and bring together into a disc using your hands, being careful not to overwork the dough. (Alternatively, use an electric whisk to combine the butter and sugar, then beat in the yolks and water, and mix in the flour using a wooden spoon.) Wrap and chill for 30 mins. Roll out on a lightly floured surface to the thickness of a £1 coin, then use to line a deep 22cm loose-bottomed tart tin. Trim any excess away, then chill for at least 30 mins more, or up to 2 hrs.
Heat the oven to 190C/170C fan/gas 5 with a baking sheet inside. Scrunch up a large sheet of baking parchment, then use this to line the pastry case. Tip in baking beans, then bake on the hot baking sheet for 15-20 mins. Remove the beans and parchment, reduce the heat to 150C/130C fan/gas 2 and bake for a further 5-10 mins until golden and sandy to the touch. Leave to cool slightly. Will keep for up to two days in an airtight container.
Meanwhile, tip the stout, cream and lemon peel strips into a saucepan. Bring to the boil, then remove from the heat and leave to cool slightly. Meanwhile, beat the eggs in a large bowl, then beat in the honey to combine. Beat in a splash of the warm stout and cream mixture, then slowly drizzle in the rest, whisking constantly. Strain into a jug and mix in a pinch of sea salt and the nutmeg. Leave to stand for a few minutes to settle.
Fill the tart case half-full with the custard, then carefully slide into the oven and pour in the remaining custard. Bake for 40-45 mins, or until the custard is set with a slight wobble in the middle. Remove from the oven and leave to cool until warm, then slice, sprinkle over a pinch of sea salt flakes, if you like, and serve with scoops of crème fraîche. Will keep chilled for up to two days. Sprinkle over the salt just before serving (see tip, below).
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