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Egg Custard Tart

Published: Updated:

3 Reviews

Total Time
1h 15m
Prep Time
30m
Bake Time
45m
Serves 8
Serves 8
easy
Easy

About our Egg Custard Tart recipe

A creamy custard tart lightly sprinkled with nutmeg - who could resist? This classic tart is sure to have your family and friends queuing up for a slice.

10 ingredients8 steps
  • Vegetarian

Method

  1. Step 1

    Sift the flour and icing sugar into a large mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. (or blitz the ingredients in a food processor)

  2. Step 2

    Make a well in the centre of the flour mixture. Beat the egg yolk with 2 tbsp cold water and stir into the flour until the mixture comes together. If the mixture is crumbly, add a drop more water to make a soft pliable dough.

  3. Step 3

    Push the pastry together and shape into a flat circle. Wrap in cling film and chill for half an hour in the fridge.

  4. Step 4

    Drape the pastry over the rolling pin and use to line an 8 inch round tart tin. Trim the edges with a knife.  Chill for half an hour in the fridge.

  5. Step 5

    Preheat the oven to 190°C (170°C fan, gas mark 5).  Line the pastry case with a circle of baking parchment and fill with baking beans then bake for 10 minutes.

  6. Step 6

    Remove the baking beans and parchment and return the tart case to the oven for 5 minutes until lightly golden.

  7. Step 7

    Turn the oven down to 150°C (130°C fan, gas mark 2).

  8. Step 8

    Whisk together the eggs, sugar, cream, milk and vanilla. Put the pastry case on a baking tray, then pour in the custard, right to the top. You may not need every last drop. Grate a little nutmeg on top then carefully bake in the oven for 25-30 minutes or until it is only just set but still has a slight wobble in the centre.  Serve cold.

     

    Try our gold leaf version!

Ingredients

  • For the Pastry

    • 200gAllinson's plain white flour 
    • 2 tbspSilver Spoon Icing Sugar 
    • 100gButter (chilled & cubed) 
    • 1Egg yolk 
    • 2 tbspWater 
  • For the Filling

    • 3Eggs 
    • 75gBillington's Unrefined Golden Caster Sugar 
    • 200mlDouble cream 
    • 200mlMilk (whole) 
    • 1 tspNielsen-Massey Vanilla Bean Paste 

3 Baker Ratings

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i love this recipe sm the pastry and the filling is amazing i normally add more egg to the middle for a creamer filling but still yum either way <3

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