1. Roll out the pastry and line a flan tin.
2. Bake blind for 10 minutes at 200°C, 400°F, mark 6.
3. Mix the sugar and the cornflour, blend in the egg yolks and wine, and add the lemon rind and nutmeg.
4. Pour the mixture into the tart and cook for 30 minutes at 200°C, 400°F, mark 6.