Custard tart

Prep: 25 mins Cook: 1 hr, 20 mins Plus chilling

More effort

Serves 8
With buttery pastry and a creamy filling, it's no wonder this dish has become a classic

Nutrition and extra info

Nutrition: per serving

  • kcal593
  • fat40g
  • saturates21g
  • carbs53g
  • sugars29g
  • fibre1g
  • protein9g
  • salt0.33g
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Ingredients

    For the pastry

    • 140g butter, chilled and diced
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 250g plain flour
    • zest 1 lemon
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 100g golden caster sugar
    • 1 egg, beaten
      Eggs

      Egg

      egg

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

    • 1 tbsp whole milk

    For the custard

    • 250ml double cream
    • 250ml milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 1 vanilla pod, split
    • 1 strip lemon zest
    • whole nutmeg
    • 8 egg yolks
    • 100g golden caster sugar

    Method

    1. To make the pastry, rub the butter into the flour with the lemon zest and a pinch of salt until it resembles breadcrumbs. Add the sugar, egg and milk and bring together to form a dough. This can be made 2 days in advance.

    2. On a lightly floured surface, roll the pastry out and use it to line a 20cm tart tin, leave 2cm of pastry hanging over the edge. Chill for 30 mins.

    3. Heat oven to 180C/160C fan/gas 4. Line the case with baking beans, bake blind for 20 mins, then remove the beans and continue to cook for a further 20 mins until the base is biscuity. Remove from oven and reduce the temperature to 140C/120C fan/gas 1.

    4. Bring the cream, milk, vanilla pod, lemon zest and a small grating of nutmeg to the boil. Beat the egg yolks with the sugar until pale, then pour the hot milk and cream over, beating as you go. Strain custard into a jug, allow to settle for a few mins, then skim off any froth.

    5. Carefully pour the custard into the tart case, grate some more nutmeg over the top and bake for 40 mins or until just set with the very slightest wobble in the middle. Remove from the oven, trim the pastry edges off (away from the filling), then leave to cool completely before serving in slices with a grating more of nutmeg, if you like.

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    Comments (9)

    martastephanie's picture
    5

    What a wonderful recipe! A bit time-consuming but so worth it. This was my first tart, but definitely not the last, as I am looking forward to making this one again.
    P.S. Do not skip lemon zest - it makes the pastry a whole new super-delicious experience!

    gracebowden1's picture

    really great and tasty, definitely one to remember!

    nlamb4's picture

    I've just made this as custard tarts are my boyfriends favourite. I used my own recipe for sweet pastry which is 250g plain flour 70g icing sugar 125g butter and 2 egg yolks. I also made it in little individual tart dishes. I never had any lemons so just left it out, very delicious but quite sickly.

    antoniacarroll's picture
    4

    My first attempt at making a custard tart, and I don't have much experience with pastry either. Went pretty well! Nice and delicate sweet pastry, and soft vanilla and nutmeg flavour of the custard. I didn't use lemon zest in custard or pastry.

    Also, top tip if you're new to pastry like me - I ignored the bit about leaving 2cm extra pastry, as I wanted a neat edge. However, as I realised, the pastry shrinks in the oven, which makes it even harder to keep the custard from spilling over the edges, so best to leave high edges.

    moss2009's picture
    5

    Sorry forgot to rate !

    moss2009's picture
    5

    Made this for my dad as it's his favourite. He loved it, the filling is very rich and delicious and the pastry is great very very nice custard tart.

    susan_broadhurst@btinternet.com's picture

    This is a great tart, made it last night for pudding after a roast and it was perfect, not too heavy at all and now none is left. Next time I will make a berry compote to go with it and make a second one and it didn't last too long at all. I would describe this tart as a mix between a custard tart and a lemon tart but importantly it was Devine will definitely make this again

    loorien's picture
    5

    When I first saw this recipe, I was not keen on it as it only needs 8 egg yolks and I did not know how to use the egg whites (we neither like meringue nor wasting food). However I found a superb layered chocolate mousse recipe which needed only egg whites, so I gave this tart a go and used the egg whites for the mousse the next day. It was a great hit, it was so difficult to stop after one serving! The nutmeg works very well with the vanilla flavoured custard cream. I will definitely make it again!

    julienewlywed's picture

    I am about to make a custard tart and plan to use my egg whites to make beacon hill cookies, gizzie the tv chef has a perfect recipe for beacon hill cookies, in fact I'm only making the egg custard to use the egg yolks as I've planned cookies first and I too will not waste food

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