The Classic Baked Custard Tart is a timeless dessert that blends a silky, egg-rich custard with a buttery shortcrust pastry shell.
Known for its delicate balance of sweetness and texture, this dessert has graced dining tables for centuries across Europe, especially in England and France. Its smooth, creamy interior contrasts perfectly with the crisp base, and a touch of nutmeg or cinnamon on top adds aromatic warmth. Ideal for both festive gatherings and everyday indulgence, this recipe combines simplicity with elegance, making it a cherished favorite for generations.
Ingredients
For the pastry:
• 1 ¼ cups (160g) all-purpose flour
• ½ cup (115g) unsalted butter, cold and diced
• ¼ cup (30g) powdered sugar
• 1 egg yolk
• 2–3 tablespoons cold water
For the custard filling:
• 2 cups (500ml) whole milk
• ¾ cup (180ml) heavy cream
• 4 large eggs
• ½ cup (100g) granulated sugar
• 1 teaspoon pure vanilla extract
• Freshly grated nutmeg, for topping (optional)
Instructions
- Prepare the Pastry:
• In a mixing bowl, combine flour and powdered sugar.
• Add cold diced butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs.
• Mix in the egg yolk and gradually add cold water, one tablespoon at a time, just until the dough starts to come together.
• Knead the dough gently on a floured surface, form it into a disc, wrap it in cling film, and refrigerate for at least 30 minutes.
- Blind Bake the Tart Shell:
• Preheat oven to 375°F (190°C).
• Roll out the chilled dough on a lightly floured surface to fit a 9-inch (23 cm) tart tin.
• Gently press the dough into the tin and trim any excess.
• Line the pastry with parchment paper and fill with baking weights or dried beans.
• Bake for 15 minutes, then remove the weights and paper and bake for an additional 5 minutes until lightly golden. Set aside to cool slightly.
- Prepare the Custard Filling:
• In a saucepan, heat the milk and cream over medium heat until just below boiling. Do not allow it to boil.
• In a separate bowl, whisk together eggs, granulated sugar, and vanilla extract until well combined.
• Gradually pour the warm milk mixture into the egg mixture while whisking continuously to temper the eggs and avoid curdling.
- Assemble and Bake:
• Carefully pour the custard mixture into the pre-baked tart shell.
• Sprinkle freshly grated nutmeg over the top, if desired.
• Reduce oven temperature to 325°F (160°C) and bake the tart for 30–35 minutes, or until the custard is set but still slightly wobbly in the center.
• Allow the tart to cool at room temperature before transferring it to the refrigerator to chill completely.
- Serve:
• Once thoroughly chilled, remove the tart from the tin and transfer it to a serving plate.
• Slice with a sharp knife and serve on its own or with a dollop of whipped cream or fresh berries for added flair.