Custard tart

Custard tart

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(6 ratings)

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Cooking time

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

Skill level

Moderately easy

Servings

Serves 8

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
593
protein
9g
carbs
53g
fat
40g
saturates
21g
fibre
1g
sugar
29g
salt
0.33g

Ingredients

For the pastry

  • 140g butter, chilled and diced
  • 250g plain flour
  • zest 1 lemon
  • 100g golden caster sugar
  • 1 egg, beaten
  • 1 tbsp whole milk

For the custard

  • 250ml double cream
  • 250ml milk
  • 1 vanilla pod, split
  • 1 strip lemon zest
  • whole nutmeg
  • 8 egg yolks
  • 100g golden caster sugar

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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.

Recipe from Good Food magazine, September 2011

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Comments

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antoniacarroll's picture
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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
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Sorry forgot to rate !

moss2009's picture
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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.

suant1901'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
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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!

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