Custard tart with nutmeg pastry

Custard tart with nutmeg pastry

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

Difficulty and servings

Moderately easy

Serves 12

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 1 hr 35 mins

plus chilling

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.

405 kcalories, protein 6g, carbohydrate 33g, fat 28 g, saturated fat 13g, fibre 1g, sugar 14g, salt 0.54 g

Recipe from Good Food magazine, November 2009.

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Latest comments and suggestions

Results 1-20

  • Binder photo Natalie

    21 October 2009

    Natalie rated and commented on this recipe

    5 stars

    Gorgeous. Much better than a shop one and tasted even better the next day. Will definitely make this again.

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  • Binder photo Ray

    23 October 2009

    Ray rated and commented on this recipe

    5 stars

    Mmmmm, just as good as the one's my mother used to make when I was little. This is just delicious and a very easy recipe to follow, I'd definitely recommend this one

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  • Binder photo Jenny

    26 October 2009

    Jenny commented on this recipe

    We are all egg custard fanatics in our house, especially my son, so this very easy recipe was a delight to make and got top marks from my son. I agree with Natalie that it tasted better the next day and we had to fight over the last slice, shall make this on a regular basis now. Next time I will try susbstituting some of the double cream for half fat creme fraiche which I do when making a quiche and always works well

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  • Binder photo samphirequeen

    30 October 2009

    samphirequeen rated and commented on this recipe

    4 stars

    I was really suprised how much I like this tart, having never been keen on bought ones in the past, the uncooked custard was gorgeous too- kept some back to eat separately!

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  • Binder photo SABRICK

    01 November 2009

    SABRICK commented on this recipe

    I just loved this recipe. I have made it 3 times for family and friends. I did make some adjustments too. I also added a sprinkling of caster sugar to the nutmeg pastry and reduced the sugar in the recipe to 120g to compensate. My family have just loved it every time.

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  • Binder photo Scrappydoo

    07 November 2009

    Scrappydoo rated and commented on this recipe

    5 stars

    Loved the custard in this tart. Really tasty. My sandwich tin wasn't deep enough so will use a different tin next time.

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  • Binder photo Sarah

    10 April 2010

    Sarah rated and commented on this recipe

    5 stars

    Really lovely. I made my own sweet flan pastry with vanilla seeds and nutmeg and made little custard tarts instead. Will make this again for sure!

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  • Binder photo Susan

    01 August 2010

    Susan commented on this recipe

    Really nice .I think I would reduce the sugar though a bit sweet.

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  • Binder photo nuttybubbles

    29 August 2010

    nuttybubbles commented on this recipe

    This recipe is so easy to follow with superb results *****

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  • Binder photo Dawn

    16 November 2010

    Dawn commented on this recipe

    Made this at the weekend and thought it was delicious, so much better than any shop bought. Its my husbands fav - do you think it can be frozen? The clue is probably that it doesn't say so, but wanted to check, I am thinking I will cut it into portions beforehand so he can have a peice whenever he likes!

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  • Binder photo Dawn

    16 November 2010

    Dawn rated and commented on this recipe

    5 stars

    Ooops!

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  • Binder photo catpear

    10 February 2011

    catpear commented on this recipe

    Can this be made with sweet pastry like you would lemon meringue as I am not a pastry fan but do like sweet pastry?

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  • Binder photo ellacupcake

    17 May 2011

    ellacupcake rated and commented on this recipe

    1 stars

    I'm not sure what I did wrong with this but I've never had such a baking disaster :( The pastry was soggy and raw and the custard completely tasteless apart from the nutmeg I grated over the top - it went straight into the bin. Such a disappointed as I'd been drooling over it on the website for a couple of months before making it. GF - it would be EXTREMELY helpful if you state on recipes that pastry should be pricked with a fork prior to baking.... I only found this out recently, and I think this contributed to my pastry problem, which bubbled right up after I removed the baking beans.

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  • Binder photo Andy-g

    08 June 2011

    Andy-g rated and commented on this recipe

    5 stars

    followed this recipe,great results though I never use vanilla in this or any other egg custard tart recipe simply because I don't think it needs it, but nutmeg is essential. great thanks Andy Sheffield

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  • Binder photo harrysmum

    23 June 2011

    harrysmum commented on this recipe

    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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  • Binder photo Joseph Stephen Reeves

    07 August 2011

    Joseph Stephen Reeves rated and commented on this recipe

    5 stars

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

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  • Binder photo JohnE

    21 February 2012

    JohnE rated this recipe

    5 stars

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  • Binder photo HowD

    20 March 2012

    HowD rated and commented on this recipe

    5 stars

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

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  • Binder photo Julie

    07 April 2012

    Julie rated and commented on this recipe

    4 stars

    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.!!

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  • Binder photo Julie

    08 April 2012

    Julie commented on this recipe

    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.!

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Difficulty and servings

Moderately easy

Serves 12

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 1 hr 35 mins

plus chilling

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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405 kcalories, protein 6g, carbohydrate 33g, fat 28 g, saturated fat 13g, fibre 1g, sugar 14g, salt 0.54 g

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