Custard tart with nutmeg pastry

Custard tart with nutmeg pastry

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(23 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr, 35 mins Plus chilling

Skill level

Moderately easy

Servings

Serves 12

There's something so honest about a custard tart, simply topped with a grating of nutmeg

Nutrition and extra info

Nutrition info

Nutrition

kcalories
405
protein
6g
carbs
33g
fat
28g
saturates
13g
fibre
1g
sugar
14g
salt
0.54g

Ingredients

  • 500g pack shortcrust pastry
  • 1 whole nutmeg, for grating
  • 4 large eggs
  • 140g golden caster sugar
  • 300ml double cream
  • 300ml whole milk
  • 1 vanilla pod, seeds scraped out

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Method

  1. Heat oven to 200C/180C fan/gas 6. Roll the pastry out to about 1cm thick, then grate over a dusting of nutmeg using a fine grater. Fold the dough in half, then roll out again, to the thickness of 2 x £1 coins and large enough to line a 20cm loose-bottomed sandwich tin with some overhang. Press the pastry into the tin (leaving the excess draped over the sides), put onto a baking sheet and chill for 10 mins. Line the pastry with baking parchment and fill with baking beans. Bake for 20 mins, then remove beans and paper. Bake for another 15 mins until golden and sandy all over. Trim the edges of the tart with a sharp serrated knife.
  2. Turn oven down to 150C/130C fan/ gas 2. Whisk together the eggs and sugar in a large bowl. Put the cream, milk, vanilla pod and seeds into a saucepan and bring to the boil. Pour onto the eggs, whisking as you go. Sieve into a jug. Put the baking sheet onto the pulled-out oven rack, then pour in the custard, right to the top. You may not need every last drop. Grate over a nice layer of nutmeg, then slide gently back into the oven and bake for 1 hr. When it’s ready, the tart should be set and pale golden on the top, and have just the merest tremor in the centre when you jiggle the tray. Cool completely, then serve in slices.

Recipe from Good Food magazine, November 2009

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Comments

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talltone's picture
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This is something else that I was looking forward to trying with lactose-free components... and I was not disappointed! I made my own pastry so that it was lactose-free too, but it's so easy anyway. Go heavy on the nutmeg on top... otherwise just stick to the letter of the recipe.

lindsaysharman's picture

I followed the ingredients to the letter, but I made my own pastry as it was for a Great British Bake Off competition at work. The custard filling is perfect, sweet, creamy and just the right consistency. People even commented that it tasted as good as custard tarts they had bought in shops - so I'd say it's a winner. It takes a bit of time to prepare but the results are absolutely worth it. Delicious indulgent pudding that reminds me of growing up! Yummy.

chezzaleach's picture

Followed the recipe religiously and now enjoying my first successful home made egg custard tart, very easy to follow, but definitely reduce the sugar. Very happy!

catfuller1's picture
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Really tasty recipe and very easy to make. Made mini custard tarts instead of a big one and served with a tart raspberry coulis to offset the sugar.

climbup's picture
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This is a fabulous recipie! A wonderfull end to a meal, looked even scrummier once I had put a bunch of red currants on top for presentation! One tiny problem: my pastry case cracked a tiny bit and some of the custard filling leaked out then dribbled through the loose based cake tin onto the tray, so it wasnt as full as it should have been! After some reasearch I now know that the way to stop pastry cracking is to roll it out between two sheets of baking parchment, so without extra flour which dries it out and causes it to crack. So, my fault really!

pepperpotty1981's picture
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This tart is so lovely. It's very easy to make and I've made it twice now and both times have come out perfectly. For those who are scrambling their eggs, make sure that you don't over mix it when you pour in the hot mixture. If you leave it in too long then it will cook the eggs. So make sure you get it in the pastry case and in the oven before this happens.

kcrockybank's picture
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Nice, easy recipe to follow. Lovely egg custard, but overly sweet. I'll use much less sugar next time

nevynevster's picture
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This was a very good recipe. I used slighly less sugar - about 15 g less - and I cooled the milk a little before whisking it in and I didn't need to push through a sieve as it was v smooth. I put it in a flan dish with sloping sides (Delia tip) and it was just right. I didnt put nutmeg in the pastry so used a whole nutmeg on top. I grated it in advance and then sprinkled it on - it looked like a lot but the taste was perfect.

sparrowfield's picture
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Fantastic recipe. My husband loves egg custard, especially with nutmeg on top. Will be certainly be using it again.

jackiek65's picture

i have a sweet tooth but there was far too much sugar in this recipe so much so that it was inedible and i had to throw it away ,what a waste :-(

samaral's picture

Delicious recipe, tasted just as it should with the right consistency. I forgot the nutmeg, but if making it again would try to use a sweet shortcrust as I think this would perfect this recipe.

big-mama's picture

I made this as a one off experiment to see if I could make egg custard... I'm now making it now, having made it umpteen times in between. I've never been a fan of custard tart - shop or home made, never making it because I don't like it, but this came out of the oven, cooled and was served up for pudding after Sunday dinner and I had a slice - that's how good it looked. It was delicious and I was not disappointed. I'm converted.
I would advice cooling the milk and cream down slightly before adding it to the milk - guaranteed no scrambling :o) x

sparrowfield's picture
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Fantastic recipe. Vanished in no time. Will definately make it again, although have to admit to using ordinary nutmeg as I didn't have a proper nutmeg at the time to grate. Didn't seem to make a great deal of difference to my family though.

rainytigermouth's picture
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This is a beautiful recipe and very easy to make. I made it for a family gathering and it went down a storm. Definitely use the vanilla pod (and don't be tempted to substitute with vanilla essence) as it tastes beautiful in the finished version.

zoemarsden's picture

loveley recipe and easy to make . however we found it a little too creamy. next time will try with more milk less cream .

juliev13's picture
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I feel this egg custard isn't the best way to make it, and feel the milk should be cooled before you pour it onto the egg mixture, as it cooks the eggs as you pour the hot milk, so it comes out a bit like scrambled eggs.
I wouldn't use this method again I'm afraid.!

juliev13's picture
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I made my own pastry. Then made the custard exactly how it said, but I found the custard became a bit like scrambled eggs, so I then beat the custard up in my mixer, and it became a bit smoother. I am now waiting for it to cool down, it does look very nice, so will get back to you tomorrow with the results.!!

howddo's picture
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Made this for Mothers Day for my wife and she loved it. will do again and again as many brownie points obtained.

joereeves's picture
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This was great. We demolished half of it in 10 mins, and we are eagerly awaiting tomorrows serving. 5 stars!

harrysmamma's picture

Easy to follow recipe & absolutely fantastic results, the whole family loved it & I think this will become a regular our house.

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