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1
Make the crust: In a food processor, pulse flour, sugar, and salt to combine.
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2
Add butter, and pulse until combined.
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3
Whisk together egg yolk and water; drizzle over flour mixture, and pulse until dough just comes together, not more than 30 seconds.
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4
Shape dough into a disk, and wrap in plastic.
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5
Refrigerate 1 hour or up to 1 day.
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6
Preheat oven to 350F.
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7
On a lightly floured surface, roll out dough to an 11-inch round, 1/8 inch thick.
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8
Fit into a 9-by-2-inch round fluted tart pan with a removable bottom.
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9
Refrigerate or freeze until firm, about 30 minutes.
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10
Line with parchment, and fill with pie weights or dried beans.
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11
Bake 15 minutes.
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12
Remove weights and parchment, and bake until golden brown, about 25 minutes more.
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13
Let cool completely in pan on a wire rack.
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14
(Keep oven on.)
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15
Make the filling: With the tip of a paring knife, scrape seeds from vanilla bean into a saucepan, and add pod.
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16
Add cream and milk, and bring to a simmer.
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17
Remove pan from heat, and cover.
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18
Let stand 10 minutes.
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19
In a large bowl, whisk together egg yolks and granulated sugar until pale and thick, about 2 minutes.
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20
Still whisking, add warm cream mixture in a slow, steady stream.
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21
Add arrowroot and nutmeg.
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22
Whisk until smooth.
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23
Strain through a fine sieve into baked and cooled crust.
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24
Skim foam from surface.
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25
Bake until edges of filling are firm but center is still slightly wobbly, about 40 minutes.
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26
Let cool completely in pan on a wire rack.
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27
Refrigerate 4 hours (or, wrapped tightly in plastic, up to 1 day).
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28
Before serving, unmold, sprinkle with lots of nutmeg, and dust lightly with confectioners sugar.
