The Humble Custard tart! A moorish English dessert that has been ejoyed for centuries by us english Folk! A budget friendly, super easy dessert that even beginner bakers can master! Here’s how I make mine…

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A Relaxing Bake!

Oh how I love to Bake! When I baked this Custard Tart a couple of days ago I was feeling a little out of step! One of the kiddo’s was unwell and I had pulled a couple of all nighters by tending to them! I was a little tired and sluggish and not feeling myself!

When I feel that way, I like to do something that relaxes me, something that will pull me out of my funk and make me Kelly again. I can do one of two things, gardening or baking! It was chucking it down with Rain, so baking it was!

I find anything that involves a dough, very therapeutic! Maybe its the action of getting my hands messy, or the movement of the dough between my fingers as I knead and shape it, or maybe it’s just the reward of making something from scratch! Either way, I get taken away somewhere, and I instantly feel better.

This Custard Tart fixed me that day and tasted pretty damn good too!

What is a Custard Tart?

Custard Tarts are an easy bake made with Cupboard staples…They usually have a basic shortcrust pastry crust, with a custard filling made from eggs, sugar, milk or cream and Vanilla. Lastly they are topped off with a sprinkle of nutmeg and served at room temperature.

A Medievel Dessert!

Custard Tarts or Egg Tarts have been around since medieval times! They were even served to King Henry IV at his Coronation in 1399. Back then the tarts were known as Darioles or Doucets.

At that time, the tarts would have likely been small, roughly 2 inch-deep, and aswell as the basic egg/custard base, they may have also contained spices, fruits and honey.

How To make a baked Custard Tart

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WHAT YOU’LL NEED FOR THIS RECIPE

INGREDIENTS

(** As always the full detailed recipe can be found on the Recipe card at the end of the post)

Pastry:

Plain flour
Butter, cubed
Cold water
Pinch of salt (only if using unsalted butter)

Custard Filling:

Eggs
Granulated Sugar
Vanilla extract
Milk
Ground Nutmeg

INSTRUCTIONS

Make the Dough:

Put the flour and salt (if using unsalted butter) in a large bowl and add the cubed of butter. Using your fingertips rub the butter into the flour until you have something that resembles breadcrumbs. * As an alternative use a food processor to pulse the butter and flour into crumbs, its much easier!
Add water ( just enough to bind the dough together) and stir in.
Using your hands gently knead the dough until you have one solid mass of dough, handle as little as possible.

Shape into a ball and wrap in cling film. Pop in the fridge for 30 minutes to chill.
Preheat the Oven To 200c
After 30 minutes, unwrap the dough and place on a floured surface. Roll out into a large circle, big enough to fill an 8 inch Quiche/tart dish (See video below)
Gently press the dough into the edges of the dish, leaving any excess pastry to hang over the edge* Dont cut it off yet
Prick the base with a fork

Place Baking paper of foil on top and weigh down with baking beans (see video below)
Place in the preheated oven for 8 minutes. then remove lining and beans or weights and continue to bake for a further 5 minutes.
Set aside the pastry crust and turn the oven down to 180c

Make the Custard Filling:

Beat the eggs and sugar together in a bowl with an electric mixer until combined. * A hand whisk would do the job too.
Gradually add the milk and Vanilla Extract and beat in until combined
Pour custard mixture over partially baked crust and Sprinkle with Ground Nutmeg

Bake in the oven for 40 minutes.
Once Completely Cool use a sharp knife at a downward angle to trim off the excess tart crust (see video)

How Do You Know When A Custard Tart is Cooked?

Its all in the Jiggle! I know my Tarts are perfect when the outer part of the Custard Tart is firm and the centre of the Tart Jiggles a little. * Dont forget, the tart will continue to cook once its out of the oven, within the hour the centre will firm up as you leave it to cool.

How Long Will A Custard Tart Keep?

This Custard Tart is made from eggs and milk, so it’s important to store any leftovers in the fridge, it should keep for up to three days.

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Print Recipe

Baked Custard Tart

Prep Time20

Cook Time53

Course: Dessert

Cuisine: English

Servings: 8

Ingredients

Shortcrust Pastry

180 g Plain Flour
90 g Butter, cold and cubed
2-3 tbsp Cold Water
Pinch Salt (Only if using unsalted butter)

Custard Filling

4 Eggs
100 g Granulated Sugar
1 tbsp Vanilla extract
470 mls Milk
Pinch Ground Nutmeg

Instructions

Make the Dough:

Put the flour and salt (if using unsalted butter) in a large bowl and add the cubed butter. Using your fingertips rub the butter into the flour until you have something that resembles breadcrumbs. * As an alternative use a food processor to pulse the butter and flour into crumbs-its much easier!
Add water ( just enough to bind the dough together) and stir in. Using your hands gently knead the dough until you have one solid mass of dough, handle as little as possible
Shape into a ball and wrap in cling film. Pop in the fridge for 30 minutes to chill.
Preheat the Oven To 200c
After 30 minutes, unwrap the dough and place on a floured surface. Roll out into a large circle, big enough to fill an 8 inch Quiche/tart dish
Gently press the dough into the edges of the dish, leaving any excess pastry to hang over the edge* Dont cut it off yet
Prick the base with a fork
Place Baking paper of foil on top and weigh down with baking beans
Blind Bake in the preheated oven for 8 minutes. then remove lining and beans and continue to bake for a further 5 minutes.
Set aside the pastry crust and turn the oven down to 180c

Make the Custard Filling:

Beat the eggs and sugar together in a bowl with an electric mixer until combined. * A hand whisk would do the job too.
Gradually add the milk and Vanilla Extract and beat in until combined
Pour custard mixture over partially baked crust and Sprinkle with Ground Nutmeg
Bake in the oven for 40 minutes. It is baked when the centre of the Tart Jiggles but the edges of the Tart are firm. *The Tart will continue to cook whilst it cools
Once Completely Cool use a sharp knife at a downward angle to trim off the excess tart crust
Serve and Enjoy!