Custard tart with nutmeg pastry

Custard tart with nutmeg pastry

  • 1
  • 2
  • 3
  • 4
  • 5
(25 ratings)

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

More effort

Serves 12
There's something so honest about a custard tart, simply topped with a grating of nutmeg

Nutrition and extra info


  • kcal405
  • fat28g
  • saturates13g
  • carbs33g
  • sugars14g
  • fibre1g
  • protein6g
  • salt0.54g
Save to My Good Food
Please sign in or register to save recipes.


  • 500g pack shortcrust pastry
  • 1 whole nutmeg, for grating
  • 4 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g golden caster sugar
  • 300ml double cream
  • 300ml whole milk
  • 1 vanilla pod, seeds scraped out


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (37)

PORTREATH's picture

This was my first attempt at custard tart, and I was quite impressed but found it rather sweet even though I had reduced the sugar by 20 grams. There was quite a lot of mixture left over so perhaps my tin was not deep enough. Also I checked the oven after 45 mins and the custard had already set. Not sure I would bake this again but glad I had a go.

PORTREATH's picture

I found this custard tart to be sweet even though after reading other reviews I reduced the sugar by 20 grams. I checked the tart after 45 mins in the oven and it was already set, with no wobble in the middle.There was also quite a lot of mixture left over which I made into a pouring custard. It was nice but there us a wonderful bakery nearby that makes a great custard tart and much cheaper, so I don't think I will be making this again.

broadhaven's picture

This custard tart is amazing ( words from my husband) and yes it is. I used the pastry recipe from the other custard tart on GF and it was very good. Not sure what I'm doing wrong with shortcrust pastry as it always seems to break up but I can patch it up. It still tastes good though.
This tart is as good as any shop bought tart. Mustn't make it too often as its meant for 12 slices and it's nearly all gone in a day !!
I urge anyone to make it you won't be disappointed.
Thanks GF again

talltone's picture

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

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

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

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

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

nevynevster's picture

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

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

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

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

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

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.!!


Questions (2)

bridge67's picture

Surely i should use just the egg yolks rather than the whole egg in this recipe as the custard looks more like an omelet :(

goodfoodteam's picture

Hi there, thanks for the question, the recipe is correct and calls for whole eggs, it helps the custard layer set more firmly. 

Tips (4)

ZT's picture

Don't wait for the custard to thicken in saucepan just pour straight into case otherwise is grainy.

PORTREATH's picture

The recipe does not state that the custard should be heated in a saucepan, only the cream and milk.

lizleicester's picture

Had to do a dairy free version so made shortcrust pastry, swapped cream for coconut milk and used soya milk. It was just delicious but unfortunately my pie crust must have had a hole because a lot of the delicious custard filling ended up on the baking tray and so the tart wasn't so full... Definitely worth trying again and the coconut milk makes a wonderful flavour.

talltone's picture

You can also get lactose-free (single) cream and of course lactose-free milk which, with dairy-free margarine pastry all works well too.