custard tart

This traditional dessert features a buttery shortcrust pastry shell filled with creamy, lightly sweetened egg custard and baked until just set. It’s smooth, comforting, and perfect for serving chilled or at room temperature.

Classic Custard Tart Recipe

Ingredients

For the Pastry (Shortcrust):

• 1 1/4 cups all-purpose flour

• 2 tablespoons granulated sugar

• 1/4 teaspoon salt

• 1/2 cup (1 stick) unsalted butter, cold and cubed

• 1 large egg yolk

• 2 to 3 tablespoons cold water

For the Custard Filling:

• 2 cups whole milk

• 1/2 cup heavy cream

• 4 large egg yolks

• 2 large eggs

• 1/2 cup granulated sugar

• 1 teaspoon vanilla extract

• Freshly grated nutmeg (or ground nutmeg), for topping

Instructions

Step 1: Make the Pastry

1. In a mixing bowl, whisk together the flour, sugar, and salt.

2. Add the cold, cubed butter. Use a pastry cutter or your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.

3. Add the egg yolk and 2 tablespoons of cold water. Mix gently until the dough begins to come together. Add an extra tablespoon of water if needed.

4. Turn the dough onto a lightly floured surface and shape into a disc. Wrap in plastic and chill in the refrigerator for at least 30 minutes.

Step 2: Preheat and Prepare the Tart Shell

1. Preheat the oven to 375°F (190°C).

2. Roll out the chilled dough on a floured surface to fit a 9-inch tart tin.

3. Press the dough into the tin and trim off any excess. Prick the base with a fork.

4. Line the crust with parchment paper and fill with pie weights or dried beans.

5. Bake the crust for 15 minutes, then remove the weights and parchment.

6. Bake for an additional 5 to 7 minutes until lightly golden. Remove from the oven and set aside to cool slightly. Reduce oven temperature to 325°F (160°C).

Step 3: Make the Custard Filling

1. In a saucepan over medium heat, warm the milk and cream until steaming but not boiling. Remove from heat.

2. In a bowl, whisk together the egg yolks, whole eggs, sugar, and vanilla extract.

3. Slowly pour the warm milk mixture into the eggs while whisking constantly to prevent curdling.

4. Strain the custard through a fine sieve into a clean bowl to remove any lumps or foam.

Step 4: Fill and Bake

1. Carefully pour the custard into the pre-baked tart shell.

2. Sprinkle a light dusting of freshly grated or ground nutmeg over the surface.

3. Place the tart on a baking sheet and bake for 30 to 35 minutes, or until the custard is just set but still slightly wobbly in the center.

Step 5: Cool and Serve

1. Remove the tart from the oven and let it cool completely at room temperature.

2. Chill in the refrigerator for at least 2 hours before slicing for best results.

3. Serve plain or with fresh berries.

Tips

• For the smoothest texture, strain the custard before baking.

• Do not overbake; the custard will continue to set as it cools.

• For a twist, infuse the milk with a strip of lemon peel or a cinnamon stick before mixing with the eggs.

Storage

• Store the custard tart covered in the refrigerator for up to 3 days.

• Serve chilled or let it come to room temperature before serving.