Roll out the pastry to about the thickness of £1 coin.
Use the pastry to line a 20cm loose bottomed tart or cake tin. Line with foil or baking paper then fill with baking beans or dried beans or/rice.
Chill the pastry in the fridge for 30 mins to prevent it from shrinking while cooking.
Pre-heat the oven to 180Fan/200C/Gas6.
Remove the pastry case from the fridge & bake for 15 minutes.

Meanwhile make the savoury custard.
Whisk together the milk, cream & egg yolks. Season well with salt & pepper & set aside.
Remove the pastry case from the oven.
Take out the beans & return to the oven for a further 5 minutes.
Remove the case form the oven & allow to cool for a few minutes.
Place the smoked salmon in an even layer on the bottom of the pastry case.
Carefully pour over the savoury custard.

Place the tart into the oven for another 20-25 minutes until the custard is set.
Allow to cool completely & serve.