Leek tart from Picardy - Penguin Books Australia

Ingredients

• 200g plain white flour, plus extra for rolling
• 60g cold butter, cubed
• 40g cold lard or vegetable shortening, cubed
• Pinch of salt
• 2 tbsp ice-cold water
• 1.25kg leeks, cut in half lengthways, washed and cut into 1cm slices
• 75g butter
• 300ml full-fat crème fraiche
• 2 large eggs, lightly beaten
• A few rasps freshly grated nutmeg
• Salt and black pepper