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Egg custard tarts Tried & Tested

Egg custard tarts

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These are delightful little tarts, perfect for an afternoon tea with friends.

Key Information

  • Prep:
  • Bake:
  • Serves:6
  • Skill level:medium

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Ingredients

For the pastry

  • 200g 7⅛ oz Plain white flour (we use Allinson) Plain white flour
  • 50g 1⅞ oz Lard chilled
  • 50g 1⅞ oz Butter (unsalted) chilled
  • 1 1 Salt
  • 2tbsp 2tbsp Water

For the fillings

  • 1 1 Egg(s) (free range)
  • 3 3 Egg yolk(s) (free range)
  • 300ml 10⅛ fl oz Single cream
  • 1tbsp 1tbsp Unrefined golden caster sugar (we use Billington's)
  • 1tbsp 1tbsp Honey
  • ½tsp ½tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • Nutmeg whole,grated

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    To make the pastry, sieve the flour into a large mixing bowl.

    Ingredients for this step

  2. Classic mode Step 2

    Cut the butter and lard into cubes and add to the bowl with the salt. Rub the butter and lard into the flour with your fingertips until the mix resembles breadcrumbs. Sprinkle with approximately 1 tablespoon of water all over the mixture and begin blending together with a pallet knife or round bladed knife. Add a little extra water if the mixture is too dry.

    Ingredients for this step

    • 50g 1⅞ oz Butter (unsalted) chilled
    • 50g 1⅞ oz Lard chilled
  3. Classic mode Step 3

    Bring the dough together with your hands so it leaves the bowl clean. Cover the pastry in some cling film and chill in the fridge for 20 – 30 minutes.

  4. Classic mode Step 4

    Preheat the oven to 190°C (170°C fan, gas mark 5).

    Ingredients for this step

  5. Classic mode Step 5

    Roll out the shortcrust pastry and use it to line six muffin moulds. Chill the pastry cases in the refrigerator for 30 minutes. Line the pastry cases with baking parchment, fill with baking beans and bake blind for 15 minutes.

  6. Classic mode Step 6

    Remove the pastry cases from the oven and reduce the oven temperature to 150ºC (130°C fan, gas mark 2).

  7. Classic mode Step 7

    Meanwhile, prepare the custard filling. Beat the egg yolks and egg in a bowl then add the sugar, vanilla extract and honey to the egg mixture and beat well. Pour the cream into a pan and heat to the point where tiny bubbles form around the edges and a bit of a skin forms on the surface, but do not boil.

    Ingredients for this step

    • 1 1 Egg(s) (free range)
    • 3 3 Egg yolk(s) (free range)
    • 1tbsp 1tbsp Unrefined golden caster sugar (we use Billington's)
    • 1tbsp 1tbsp Honey
    • 300ml 10⅛ fl oz Single cream
  8. Classic mode Step 8

    Pour the hot cream onto the egg mixture, whisking well as you do so, and stir well. Strain the custard mixture into a jug. Brush the inside of the pastry cases with egg white. Pour the custard into tarts and sprinkle with grated nutmeg.

    Ingredients for this step

    • Nutmeg whole,grated
  9. Classic mode Step 9

    Bake for one hour until set, remove and allow to cool to room temperature. Serve hot or cold sprinkled with extra grated nutmeg.