English Egg Custard Tart Recipe

baked-egg-custard-1500.jpg
Elaine Lemm
    60 min
Ratings (16)

Baked Egg Custard Tart is an all-time classic British food. As a child I have fond memories of my mum baking the tarts for Sunday tea.

A Baked Egg Custard Tart is so quick and easy to make and is delicious eaten slightly warm, with a delicately wobbly centre or left to go cold when the tart will be more firm.

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. If you are in a hurry then use ready made sweet pastry.

At home we always called this tart an Egg Custard but you will also hear it called Custard Tart, Custard Pie, or Baked Egg Custard.

What You'll Need

  • 150g (1 ½ cups)  plain flour
  • Pinch of salt
  • 75g (3oz) butter or an equal mix of butter and lard, cubed
  • 2 - 3 tbsp cold water
  • 3 large eggs, plus 2 large egg yolks, lightly beaten
  • 55 g (1/3 cup) caster sugar
  • 570 m1 (2 ½ cups)  single or light cream
  • 1/4 teaspoon vanilla extract (optional)
  • 1/2 teaspoon whole nutmeg, freshly grated

How to Make It

  • Heat the oven to 425F/220 C/Gas 7

    Make the Pastry

    • Place the flour, butter and salt into a large, clean bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm. Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry. Wrap the dough in clingfilm and chill for a minimum of 15 minutes, up to 30 minutes.
      The Filling
    • Gently roll the pastry and line a 1½"/4 cm deep, x 7"/18 cm base tart tin. Be careful not to overstretch the pastry while rolling or it may crack in the oven. Brush the pastry all over with a little of the beaten egg; this will help seal the pastry during cooking. 
    • Place the pastry in the fridge while you make the filling.
    • In a large bowl beat the eggs and egg yolks lightly with the sugar.
    • Warm the cream to a gentle simmer, then pour the cream slowly over the beaten eggs, stirring constantly. Be careful not to overheat the cream or it will curdle the eggs. Add the vanilla extract if you are using.
    • Pour the egg and cream mixture through a sieve into the pastry case. Sprinkle over the grated nutmeg.
    • Place the tart onto a baking sheet and bake in the centre of the preheated oven for 10 minutes to brown the pastry. Lower the temperature to 350°F/180°C/Gas 4 and continue cooking for a further 20 minutes or until the custard sets.