Custard tart

Custard tart

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(25 ratings)

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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    For the pastry

    • 140g butter, chilled and diced



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 250g plain flour
    • zest 1 lemon



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

    • 100g golden caster sugar
    • 1 egg, beaten



      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



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

    • 1 vanilla pod, split
    • 1 strip lemon zest
    • whole nutmeg



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

    • 8 egg yolks
    • 100g golden caster sugar


    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, questions and tips

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    Charlie Mallindine's picture
    Charlie Mallindine
    12th May, 2020
    Far too rich, there are better tart recipies out there.
    10th Aug, 2019
    I’ve made this twice now and whilst the flavour is delicious the texture on both is barely set and so soft. Not sure where I’m going wrong as I’ve followed the recipe exactly for method but have had to leave it in the oven for a lot longer to get it to set at all.
    Jane Wells's picture
    Jane Wells
    11th Jun, 2019
    I followed this recipe exactly but the damn think would not set. This is the first time I used this recipe but have cooked custard tart my times. I suppose it’s true ........if it ain’t broken don’t fix it. Back to my usual recipe
    28th Apr, 2019
    I agree with the previous comments about the length of time for the pastry. I cooked it for 20 mins with the beans then a further 5 without. I also used vanilla extract instead of pod and for the custard, a combination of 284ml carton double cream /semi skimmed milk. Everyone said it was gorgeous. Love this website!!!
    7th Mar, 2019
    Cooking pastry for 80 minutes in total is far too long, The first time I made this recipe the pasty was far too over cooked, now I do the 20 minute blind bake then add the filling and cook for around 35 minutes. Also you’ll find you have mixture left over so I make a couple of small ones in mince pie cases
    cheese muffin
    24th Feb, 2019
    I really love this recipe and I am making it for dessert tonight for my family. I don't use the vanilla pod just the seeds.
    Stu Lomax
    27th Jan, 2019
    My Grandma used to make me a Egg Custard, it's real Lancashire treat. This is lot more decadent than my Grandma's Recipe, but it still takes my back to my Childhood, sitting at my Grandma's Kitchen table with a good slice of egg custard and a glass of milk.
    Magdalena Marusa's picture
    Magdalena Marusa
    2nd Sep, 2018
    Fabulous! Everyone loved it! I tweaked it to make it fast and easy. I didnt roll the dough out, I just pushed it in to the tin. I also didnt heat the filling on the stove, I just mixed it with the egg mix and poured it into the crust. Btw the dough needed a lot more flour to make it look like breadcrumbs. I didnt trim the edges either. Also, I used coconut milk instead of milk, coconut oil instead of butter, cinnamon instead of nutmeg, powdered sugar instead of caster sugar, powdered vanilla instead of the pod.
    martastephanie's picture
    21st Sep, 2016
    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!
    1st Jan, 2015
    really great and tasty, definitely one to remember!


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