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.
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
Ingredients:
- 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
Preparation:
Heat the oven to 425°F/220°C/Gas 7
Make the Pastry
The Filling
