Cut butter into small cubes and add to flour . Rub in using your fingertips, lifting your hands above the bowl to incorporate more air.
Stir in sugar and nutmeg.
Add eggs and use your fingers to bring pastry together. Turn dough out onto a light floured work surface and knead lightly.Shape pastry into a square and wrap in cling film and chill in fridge for 30 minutes or until ready to use. Preheat oven to 170°C.
Remove pastry from fridge and onto a lightly floured work surface.
Roll out pastry to 3 mm thick and line 8 tartlet cases, leaving an overhang of pastry.Line the pastry cases with greaseproof paper and fill with baking beans or rice. These baking beans help to conduct the heat and cook the pastry as well as prevent the pastry from puffing up in the centre. Bake in preheated oven for 10 minutes then remove the paper and beans. Prick with fork and brush with beaten egg. Place back into oven and bake for a further 10 minutes until the pastry is just golden.
Remove from oven and allow to cool for 15 minutes. Trim of egdes using a sharp knife. Leave to cool on a cooling rack.