Baked Egg Custard Tart is considered the all-time classic British tart. I have fond memories of my mum baking Egg Custard Tarts for Sunday tea, and it is something I cook regularly for my family. This recipe though is rather special and takes the humble baked egg custard to another level altogether.
The Double Cream Baked Egg Custard comes from the renowned Cooks the Carlton School of Food in Yorkshire.
At home, we always called this tart egg custard but you will also hear it called Custard Tart, Custard Pie, or Baked Egg Custard.
A Baked Egg Custard Tart is so quick and easy to make and is delicious eaten slightly warm, with a delicately wobbly centre. The baked egg custard can be served as part of an afternoon tea, simply with a cup of tea or coffee and also makes a lovely pudding.
- 350 ml./1 1/2 cups heavy cream (double cream, Jersey if possible)
- 350 ml./1 1/2 cups whole milk
- 3 eggs (whole, free-range)
- 3 egg yolks
- 40 g./1 1/2 oz. sugar (caster)
- 1 vanilla bean (split but not scraped)
- 750 g./1 3/4 lb. sweet pastry
- Special equipment needed: 1 x 25cm deep, fluted tart tin
- Bring the milk, cream and vanilla pod to the boil in a pan.
- Whisk together the eggs, egg yolks and sugar. Slowly pour the boiled milk and cream onto the egg mixture whisking constantly.
- Pass the custard mix through a sieve. Put the vanilla pod back into the custard and chill.
- Lightly grease the tart tin. Roll out the pastry, line the tart tin and bake blind. Once cooked, remove the tart from the oven, brush the inside with egg white and place in the oven for a few minutes until the egg white is set.
- Pour the cold custard mix into the warm tart case. Generously grate fresh nutmeg over and bake at 130 ° C for 10 minutes. Turn the oven down to 100’C and continue to cook until the tart has set. Check after the first hour and then regularly until the tart has fully set.
- Once cooked, remove the tart from the oven and leave to settle for an hour, then refrigerate.
- Eat the same day or at least within two.