Say less. Here’s a classic custard tart—silky, gently set, and very British-bakery vibes. 🥧
Classic Custard Tart (serves 6–8)
Ingredients
Sweet shortcrust pastry
- 175 g plain flour
- 85 g cold butter, cubed
- 40 g icing sugar
- 1 egg yolk
- 1–2 tbsp cold water
(Shortcut: use 1 sheet ready-made sweet shortcrust pastry.)
Custard filling
- 300 ml double (heavy) cream
- 100 ml whole milk
- 3 large egg yolks
- 40 g caster sugar
- ½ tsp vanilla extract
- Freshly grated nutmeg (important!)
Method
1. Make the pastry
- Rub flour, butter, and icing sugar together until breadcrumbs form.
- Mix in egg yolk and just enough water to bring it together.
- Form into a disc, wrap, and chill for 30 minutes.
2. Blind bake
- Heat oven to 180°C (160°C fan) / 350°F.
- Roll pastry out and line a 20–22 cm tart tin. Trim edges.
- Prick base, line with baking paper, fill with baking beans.
- Bake 15 minutes, remove beans, bake 5 more minutes until pale golden.
3. Make the custard
- Gently heat cream and milk until just steaming (don’t boil).
- Whisk egg yolks, sugar, and vanilla.
- Slowly pour warm cream into eggs, whisking constantly.
- Strain for extra smoothness (optional but pro).
4. Bake the tart
- Reduce oven to 150°C (300°F).
- Pour custard into pastry case in the oven (avoids spills).
- Grate nutmeg generously over the top.
- Bake 30–35 minutes, until just set with a slight wobble.
5. Cool
Let it cool completely before slicing—custard firms as it sets.
Top-tier tips
- A wobble is good. If it’s fully firm, it’s overbaked.
- Nutmeg isn’t optional. It’s the soul of the tart.
- Best eaten the same day, slightly cool or room temp.
Want a Portuguese-style, lemon custard, or no-bake shortcut next? 😏
