Custard tart with nutmeg pastry

Custard tart with nutmeg pastry

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(26 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
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  • 500g pack shortcrust pastry
  • 1 whole nutmeg, for grating



    One of the most useful of spices for both sweet and savoury

  • 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.

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Comments, questions and tips

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28th Oct, 2012
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.
12th Oct, 2012
Fantastic recipe. My husband loves egg custard, especially with nutmeg on top. Will be certainly be using it again.
24th Sep, 2012
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 :-(
3rd Aug, 2012
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.
27th Jul, 2012
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
20th Jun, 2012
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.
7th May, 2012
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.
12th Apr, 2012
loveley recipe and easy to make . however we found it a little too creamy. next time will try with more milk less cream .
8th Apr, 2012
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.!
7th Apr, 2012
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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