Broccoli Cheddar Tarts with Spelt Crust

Steps

1. Make the crust first: whisk the whole spelt flour, the all-purpose flour and half of the salt in a bowl. Rub in the cold butter until pea-sized pieces remain.
2. Drizzle in the ice-cold water, tossing with a fork until the dough just holds together. Divide into 2 discs, wrap and chill 1 hour.
3. Meanwhile, steam the broccoli for 3 minutes until bright green and just tender; drain well, pat dry and let cool.
4. Preheat the oven to 400°F (200°C). Roll each dough disc to fit a 9-inch tart pan, press in, trim and prick the bases with a fork. Chill 15 minutes.
5. Line each crust with parchment and pie weights and blind-bake 15 minutes; remove the weights and bake 5 minutes more until dry. Lower the oven to 375°F (190°C).
6. Make the custard: whisk the eggs, whole milk, mustard, the remaining half of the salt, the black pepper and the nutmeg.
7. Into each crust, scatter half of the broccoli, half of the green onion and one third of the cheddar (two thirds of the cheddar used in total). Pour half of the custard into each.
8. Sprinkle the remaining third of the cheddar evenly over both tarts as the topping.
9. Bake 30–35 minutes, until the filling is just set in the center, the top is golden and the custard reaches 160°F (71°C).
10. Cool on a rack at least 30 minutes, then cut each tart into 6 slices.