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115Total Time
30Prep Time
45Bake Time

Egg Custard Tart

2 Reviews

  • Vegetarian

About our Egg Custard Tart recipe

A creamy custard tart lightly sprinkled with nutmeg - who could resist? This classic tart is sure to have your family and friends queuing up for a slice.

115Total Time
30Prep Time
45Bake Time


  1. Step 1:

    Sift the flour and icing sugar into a large mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. (or blitz the ingredients in a food processor)

  2. Step 2:

    Make a well in the centre of the flour mixture. Beat the egg yolk with 2 tbsp cold water and stir into the flour until the mixture comes together. If the mixture is crumbly, add a drop more water to make a soft pliable dough.

  3. Step 3:

    Push the pastry together and shape into a flat circle. Wrap in cling film and chill for half an hour in the fridge.

  4. Step 4:

    Drape the pastry over the rolling pin and use to line an 8 inch round tart tin. Trim the edges with a knife.  Chill for half an hour in the fridge.

  5. Step 5:

    Preheat the oven to 190°C (170°C fan, gas mark 5).  Line the pastry case with a circle of baking parchment and fill with baking beans then bake for 10 minutes.

  6. Step 6:

    Remove the baking beans and parchment and return the tart case to the oven for 5 minutes until lightly golden.

  7. Step 7:

    Turn the oven down to 150°C (130°C fan, gas mark 2).

  8. Step 8:

    Whisk together the eggs, sugar, cream, milk and vanilla. Put the pastry case on a baking tray, then pour in the custard, right to the top. You may not need every last drop. Grate a little nutmeg on top then carefully bake in the oven for 25-30 minutes or until it is only just set but still has a slight wobble in the centre.  Serve cold.


    Try our gold leaf version!


  • For the Pastry

    • 200g Allinson's plain white flour
    • 2 tbsp Silver Spoon Icing Sugar
    • 100g Butter (chilled & cubed)
    • 1 Egg yolk
    • 2 tbsp Water
  • For the Filling

    • 3 Eggs
    • 75g Billington's Unrefined Golden Caster Sugar
    • 200ml Double cream
    • 200ml Milk (whole)
    • 1 tsp Nielsen-Massey Vanilla Bean Paste

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