Egg Custard Tart

Prep:35 mins

Cook:50 mins

Chill :60 mins

Total:2 hrs 25 mins

Servings:8 to 10 servings

Baked egg custard tart is an old-school British fave that’s been around forever. You’ll see different takes on it all over Europe, but the classic Brit version is always made with shortcrust pastry and a good sprinkle of nutmeg on top.

You can bake one big tart to slice up or make a bunch of mini ones—both are legit. A lotta bakeries sell the small ones for folks who just want a little sweet something with their afternoon tea. Whether you eat it warm with that soft, jiggly middle or cold and firm, there ain’t a wrong way to enjoy this sweet treat. It’s the kind of dessert that’ll take you right back to being a kid if you grew up with it.

Even though it looks fancy, it’s actually pretty easy to make. First-timers in the kitchen can still whip up a smooth, creamy tart no problem. You might hear it called a custard tart, custard pie, or baked egg custard—it’s all the same kinda goodness. If you’re in a rush, you can use sweet pastry dough instead of makin’ it from scratch. Pro tip: pop a butter knife in the freezer before you start—it helps keep your dough cool while mixin’ so it turns out just right.

Ingredients

• 1 1/2 cups all-purpose flour, more as needed
• 6 tablespoons (3-ounces) unsalted butter, or an equal mix of butter and lard, cubed
• Pinch of salt
• 2 to 3 tablespoons cold water
• 3 large eggs, beaten
• 2 large egg yolks, beaten
• 1/3 cup caster sugar
• 2 1/2 cups light cream
• 1/4 teaspoon pure vanilla extract, optional
• 1/2 teaspoon freshly grated nutmeg

Instructions

Make the Pastry

1. Gather the ingredients.
2. Place the flour, butter, and salt into a large 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 from becoming warm.
3. Add the very cold water to the mixture and then, use a cold knife to stir until the dough binds together. Add more water a teaspoon at a time if the mixture is too dry. Wrap the dough, and chill for a minimum of 15 minutes, up to 30 minutes.
4. On a lightly floured surface, roll the chilled dough into a 12-inch round. Fit the dough into a 9- to 9 1/2-inch fluted tart pan with a removable bottom. Don’t overstretch the pastry while rolling, as it may crack in the oven. Trim the edges of the dough evenly with the top of the tart pan. Lightly dock the bottom of the dough in the tart pan. Transfer the pan to the refrigerator for 30 minutes, or alternatively freeze for 15 minutes. Meanwhile, position a rack in the center of the oven and heat to 375 F.
5. Line the tart with parchment, fill with dry beans or pie weights, and bake until the edges are dry and light brown, about 15 minutes.
6. Remove the parchment and the pie weights and continue to bake until the bottom crust is light golden, 5 to 8 minutes more. Remove from the oven and set aside while you make the filling.
7. Gather the ingredients. Lower the oven to 325 F.
8. In a large bowl, lightly beat the eggs and egg yolks with the sugar.
9. In a medium saucepan, warm the cream to a gentle simmer over medium heat
10. Drizzle the cream slowly over the beaten eggs, whisking constantly to prevent cooking the eggs. Add the vanilla extract, if using.

Assemble the Tart

1. Place the tart pan on a rimmed baking sheet. Pour the egg-cream mixture through a fine sieve into the tart shell (if you have some remaining custard, you can bake it separately in an oven-proof ramekin).
2. Sprinkle evenly with the grated nutmeg. Transfer to the oven and bake until the edges of the custard are firm, and the center is set, but still wobbles a bit in the center when the pan is gently nudged, 24 to 27 minutes. The custard will firm up even more as it cools, so be careful not to overbake.
3. Let the baked tart cool to room temperature. Carefully remove the tart from the pan and serve.

How to Store Baked Egg Custard Tart

Refrigerate any remaining tart in an air-tight container. Bring to room temperature for 10 minutes before eating or briefly heat the tart at 350 F for 5 to 7 minutes.

Nutrition Facts

Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories	287
% Daily Value*
Total Fat 21g	27%
Saturated Fat 11g	57%
Cholesterol 165mg	55%
Sodium 96mg	4%
Total Carbohydrate 17g	6%
Dietary Fiber 1g	2%
Total Sugars 3g
Protein 7g
Vitamin C 0mg	2%
Calcium 76mg	6%
Iron 1mg	8%
Potassium 140mg	3%