Custard tart with nutmeg pastry

Custard tart with nutmeg pastry

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(31 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


  • 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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27th Oct, 2019
This tart is quite nice in texture, but massively too sweet - custard tart is supposed to be a spartan affair - the sugar obliterated the nutmeg taste, even though I'd been quite generous. 70g sugar gives you a just-sweet custard, but not sweet like creme brulee or pouring custard. The cooking time is also wrong - about 45 minutes is about right, so that while the custard is still hot, there is a slight tremble in the middle - it will set further as it cools down. Baking it for an hour made it a bit rubbery, though I admit that does mean you'll get foolproof slices.
15th Feb, 2019
How long can you store the finished Tart in the fridge....
3rd Aug, 2018
Really easy and delicious.
6th Nov, 2016
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.
6th Nov, 2016
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.
5th Jul, 2015
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
25th Oct, 2014
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.
17th Sep, 2014
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.
4th Feb, 2014
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
3rd Sep, 2013
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.


30th Apr, 2019
Is the pastry in this sweet (or dessert) shortcrust pastry or just normal? And also, how much vanilla extract could I use in place of the vanilla pod because they are very expensive.
goodfoodteam's picture
30th Apr, 2019
Thanks for your question. This is just standard shortcrust pastry. You can use 1 - 2 tsp of vanilla extract in this recipe instead of 1 vanilla pod. Enjoy!
30th Sep, 2014
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
15th Oct, 2014
Hi there, thanks for the question, the recipe is correct and calls for whole eggs, it helps the custard layer set more firmly. 
15th Mar, 2016
Don't wait for the custard to thicken in saucepan just pour straight into case otherwise is grainy.
6th Nov, 2016
The recipe does not state that the custard should be heated in a saucepan, only the cream and milk.
4th Aug, 2013
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
25th Oct, 2014
You can also get lactose-free (single) cream and of course lactose-free milk which, with dairy-free margarine pastry all works well too.
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