Egg Custard Tart Recipe

I recently got a food processor and the first thing I wanted to try was making pastry. I hadn’t made pastry since my food tech days back in school, and since this was the year of trying new recipes I figured I had to do it before the year ended.

Egg Custard Tart is one of my all-time favourite things, it takes me right back to my childhood and eating it with my grandparents. Since Créme Brûlée is my favourite dessert and something I now make quite frequently, this tart also seemed like a decent entryway into making a whole tart from scratch since I’m pretty confident with custard.

I have to say this dessert was actually really easy to make, although I did find a pastry recipe I prefer since making this, so that’s the one I’ll be sharing with you today (it’s way easier, uses less ingredients, and is so much faster). The main recipe I’m using, however, is this one I found in The Guardian. It was really delicious and well worth the effort, so I can definitely recommend!

What you’ll need:

For the pastry:

  • 225g plain flour
  • 50g lard, cold and cubed
  • 50g butter, cold and cubed
  • 30ml (approx.) ice cold water
  • 25g caster sugar
  • 1 egg, for egg wash
  • nutmeg, to grate
  • a pinch of salt

For the custard:

  • 375g double cream
  • 90g milk
  • 2 eggs, plus 2 yolks
  • 60g caster sugar
  • nutmeg, to grate

How to make:

  1. Preheat the oven to 180ºC.
  2. Add flour, sugar, grated nutmeg and salt to the food processor bowl. Gradually add the cubed lard and butter, blitzing continuously on low speed.
  3. Tip the mixture into a medium-sized bowl. Add the ice water a tablespoon at a time, mixing with a round bladed knife to combine.
  4. Once the dough is just starting to form, tip onto a lightly floured board and begin to knead with one hand until the dough just holds together. If the dough is too dry, flick small amounts of ice water onto it with your fingers. (TIP: You want the pastry to just come together and not to overwork it, as this will cause the pastry to become tough. Don’t worry about the dough looking a little crumbly, it will continue to hydrate in the fridge).
  5. Wrap the dough in cling film and leave to rest in the fridge for 15 minutes.
  6. Whilst the dough is chilling, grease your pie tin (I used a 23cm one) and line the bottom with baking paper.
  7. Roll out the dough to about 0.5cm, or as thin as you can get it, then roll it up with your rolling pin and unroll it over the tin, draping it in.
  8. Lightly push the dough into the bottom and sides of the tin. Don’t worry if it cracks, you can patch it up with excess pastry. Leave a couple of inches overhang around the edges to prevent any shrinking.
  9. Prick the bottom of the tart case with a fork to prevent the pastry from rising, then line the case with foil and add baking beans/rice.
  10. Bake the tart case for 15 minutes, then remove the foil and brush the pastry with the egg wash. Return to the oven and bake for a further 10 minutes. Allow to cool completely and reduce the temperature to 120ºC.
  11. Whilst the pastry is cooling, begin working on the custard. Put the cream and milk in a small pan and slowly bring to a gentle simmer over medium-low heat. Don’t allow the mixture to boil, you’re looking for the faintest movement of bubbles before removing from the heat.
  12. In a heatproof bowl, mix together the eggs, yolks and sugar. Very slowly, pour the hot cream mixture into the eggs, whisking continuously to prevent the eggs from scrambling. Pour the custard into a jug. (TIP: If you’re concerned about your custard being lumpy, you can strain the custard into the jug to ensure a smooth texture).
  13. Put the tart shell into a baking tray in the oven, then carefully pour in the custard mixture. Grate nutmeg over the top (you’ll want a lot, at least half a nutmeg), then bake for about 35-45 minutes until the middle is ever so slightly wobbly but the outside is set.
  14. Allow to cool completely at room temperature before trimming the excess pastry from around the edges and serving.

This recipe is definitely one I’ll be making again – especially with this far easier (and faster!) pastry! It actually went down so well that I barely had time to take any photos, hence the slightly shoddy ones here. If you’re after an entry into pastry, I can guarantee you’ll enjoy this recipe.

I hope you guys enjoyed this post, let me know what you think of this recipe and if you try it out! See you next time,

A x

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