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Egg Custard Tart - Custard Tart Recipe

User Rating 4 Star Rating (4 Reviews)


Egg Custard Tart - Custard Tart Recipe
Bob Peters/Flickr
Baked Egg Custard Tart is an all-time classic British food. As a child I have fond memories of my mum baking Egg Custard Tarts for Sunday tea.

A Baked Egg Custard Tart is so quick and easy to make and is delicious eaten slightly warm, with a delicately wobbly centre or left to go cold when the tart will be more firm.

At home we always called this tart an Egg Custard but you will also hear it called Custard Tart, Custard Pie, or Baked Egg Custard.

The baked egg custard can be served as part of an afternoon tea, simply with a cup of tea or coffee and also makes a lovely pudding.

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour


  • 150g / 6 oz plain flour
  • Pinch of salt
  • 75g /3oz butter or an equal mix of butter and lard, cubed
  • 2 - 3 tbsp cold water
  • 3 large eggs, plus 2 large egg yolks, lightly beaten
  • 55 g / 2 oz caster sugar
  • 570 m1 / 1 pint single / light cream
  • 1/4 teaspoon vanilla extract (optional)
  • 1/2 teaspoon whole nutmeg, freshly grated


Heat the oven to 425°F/220°C/Gas 7

Make the Pastry

  • Place the flour, butter and salt into a large clean bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm. Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry. Wrap the dough in clingfilm and chill for a minimum of 15 minutes, up to 30 minutes.

    The Filling
  • Gently roll the pastry and line a 1½"/4 cm deep, x 7"/18 cm base tart tin. Be careful not to over stretch the pastry whilst rolling or the it may crack in the oven. Brush the pastry all over with a little of the beaten egg. This will help seal the pastry during cooking. Place the pastry in the fridge while you make the filling.
  • In a large bowl beat the eggs and egg yolks lightly with the sugar.
  • Warm the cream to a gentle simmer, then pour slowly over the beaten eggs, stirring constantly. Be careful not to overheat the cream or it will curdle the eggs. Add the vanilla extract if you are using.
  • Pour the egg and cream mixture through a sieve into the pastry case. Sprinkle over the grated nutmeg.
  • Place the tart onto a baking sheet and bake in the center of the preheated oven for 10 minutes to brown the pastry. Lower the temperature to 350°F/180°C/Gas 4 and continue cooking for a further 20 minutes or until the custard is set.
  • User Reviews

    Reviews for this section have been closed.

     5 out of 5
    gorgeous!, Member karenbrocklebank

    what a good bake! I aleays make my pastry 50/50 margarine and lard for a crisper bake but with same quantities double flour to fat. Tart was beautifully set in 20 minutes. Lovely taste but I did miss out the vanilla as, I too, thought it would clash with the eggyness! easy-peasy!

    13 out of 15 people found this helpful.

    See all 4 reviews

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