Egg Custard Tart Recipe with step by step pictures. This is a classic custard tart recipe made with Butter, Egg and Custard Filling. Popular english dessert which is quite technical but so worth it.
Egg Custard Tart Recipe
I have been thinking to bake this delicious tart for a while. But somehow i have been putting it off. But few weeks back, i got the spirit to bake some tart and got into action. I know i don't have much tart recipes in my blog, but the cool thing is, when i baked it this tart, i got some excess pastry dough from this recipe. So i used them to make two more tart recipes as well, Mind of a food blogger:)
Table of Contents
About Egg Custard Tart Recipe
This recipes may seems long and time consuming. But it is so simple to put together, but the end result is so worth the time. It is crumbly buttery pastry topped with a cream delicious baked custard is heaven in a bite.
This custard tart recipe is a no fail and you can never go wrong in it if you follow my steps.
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Making Shortcrust pastry for custard tart is one of the tricky part. This is how you make it.
- Start by making the pastry. Take flour, salt, cold butter in a bowl. Rub with your fingers so it forms coarse breadcrumbs like mixture. Add sugar and mix well. Make a well in the centre and add in egg and mix well to make a dough. Cover the dough with plastic wrap and chill it for 30 mins.
- Preheat oven to 180 Degree C.
Rolling of Shortcrust
- Now take a 9 inch tart pan. Butter it well. Take the dough from fridge and roll it between two layer of cling wrap. Now place it over the tart pan and layer it evenly.
- Cut off the excess pastry. Now take parchment paper and crush it lightly. Lay it over the tart and fill the pastry with rice. Bake it for 20 mins.
- Now remove the parchment with rice carefully. Brush it with some beaten egg and bake it again for 5 mins.
- Remove the tart and set aside, while you make the filling.
Ingredients for Egg Custard Tart
For Pastry:
- All Purpose Flour / Maida - 2 cups / 240 grams
- Unsalted Butter - 150 grams cubed and cold
- Salt a pinch
- Sugar - 3 tbsp
- Egg - 1
For Custard Filling:
- Cream - 350 ml ( I used Amul Fresh Cream)
- Full Fat Milk - 100 ml
- Vanilla Essence - 1 tbsp
- Egg Yolks - 8
- Sugar - 100 grams
- Nutmeg Powder - 1 tsp
I am sure you will give this a try and let me know how it turns out for you..
How to make for Egg Custard Tart Recipe
Filling
- Take cream and milk in a sauce pan and heat it up. It shouldn't boil, it should just start simmering.
- While cream is simmering, take egg yolks in a bowl and add in sugar and vanilla.
- Beat this really well so it turns fluffy.
- Now slowly pour over the cream mix while mixing it. Now the custard is done.
Baking of Tart
- Now reduce the oven temp to 130 degree C.
- Place the tart pan inside the oven tray and slowly pour the custard when it is inside the oven till the top so it doesn't spill any where.
- Sprinkle over some nutmeg powder all over the tart and bake it for 30 to 40 mins.
- The custard should have a little jiggle in the centre.
- Remove it, un mould it and chill it in fridge for 2 hours.
- Slice and serve with a dusting of powdered sugar.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Custard Tart Recipe | Egg Custard Tart Recipe
Egg Custard Tart Recipe with step by step pictures. This is a classic custard tart recipe made with Butter, Egg and Custard Filling. Popular english dessert which is quite technical but so worth it.
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Servings: 8 slices
Calories: 543kcal
Ingredients
- For Pastry:
- 2 cups All Purpose Flour 240 grams
- 150 grams Unsalted Butter cubed and cold
- Salt a pinch
- 3 tbsp Sugar
- 1 Egg
- For Custard Filling:
- 350 ml Cream I used Amul Fresh Cream
- 100 ml Full Fat Milk
- 1 tbsp Vanilla Extract
- 8 Egg Yolks
- 100 grams Sugar
- 1 tsp Nutmeg Powder
Instructions
- Start by making the pastry. Take flour, salt, cold butter in a bowl. Rub with your fingers so it forms coarse breadcrumbs like mixture. Add sugar and mix well. Make a well in the center and add in egg and mix well to make a dough. Cover the dough with plastic wrap and chill it for 30 mins.
- Preheat oven to 180 Degree C.
- Now take a 9 inch tart pan. Butter it well. Take the dough from fridge and roll it between two layer of cling wrap. Now place it over the tart pan and layer it evenly. Cut off the excess pastry. Now take parchment paper and crush it lightly. Lay it over the tart and fill the pastry with rice. Bake it for 20 mins.
- Now remove the parchment with rice carefully. Brush it with some beaten egg and bake it again for 5 mins.
- Remove the tart and set aside, while you make the filling.
- Take cream and milk in a sauce pan and heat it up. It shouldn't boil, it should just start simmering.
- While cream is simmering, take egg yolks in a bowl and add in sugar and vanilla. Beat this really well so it turns fluffy.
- Now slowly pour over the cream mix while mixing it. Now the custard is done.
- Now reduce the oven temp to 130 degree C.
- Place the tart pan inside the oven tray and slowly pour the custard when it is inside the oven till the top so it doesn't spill any where.
- Sprinkle over some niutmeg powder all over the tart and bake it for 30 to 40 mins.
- The custard should have a little jiggle in the center.
- Remove it, unmould it and chill it in fridge for 2 hours.
- Slice and serve with a dusting of powdered sugar.
Nutrition
Serving: 1servings | Calories: 543kcal | Carbohydrates: 44g | Protein: 9g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 306mg | Sodium: 36mg | Potassium: 130mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1426IU | Vitamin C: 0.3mg | Calcium: 81mg | Iron: 2mg
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Egg Custard Tart Recipe step by step picture
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| Take all your pastry ingredients |
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| Take flour in a bowl |
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| add in salt |
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| and cold cubed butter |
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| rub it with your fingers |
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| now it has become coarse |
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| add in sugar |
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| and a egg |
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| mix well so it forms into a dough |
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| cover the dough with cling wrap / plastic wrap |
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| chill it in fridge for 30 mins |
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| butter a 9 inch tart pan really well |
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| take the dough out and place it between two sheets of plastic wrap |
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| roll it out between the plastic sheet, this helps in easy rolling |
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| place the tart pan over it, the rolled pastry should be bigger than the tart pan |
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| Remove the top layer of plastic wrap, and invert the pastry over the tart, using the help of cling wrap |
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| don't strech the pastry..just line the tart pan slowly.. |
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| once it is line.. |
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| remove the plastic wrap.. |
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| cut off the excess pastry |
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| now this is one beautifully lined tart |
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| now take a parchment paper..crush it |
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| line it over the tart |
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| fill it with rice |
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| bake it |
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| now it is baked |
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| remove it and store the rice in a container.. you can use this for your next tart baking. |
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| now we are going one step further.. |
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| crack open a egg |
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| beat it slightly |
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| brush the egg over the tart and bake it for 5 mins |
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| This stops the custard making the pastry bottom soggy.. |
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| Now lets make the custard |
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| take cream in a sauce pan |
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| add in milk |
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| add in vanilla |
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| heat it..Dont let it boil, turn off the heat when it start simmering around the sides |
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| take yolks in a bowl |
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| add in sugar |
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| beat it really well |
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| beat till the egg turns little flufy |
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| slowly pour the cream milk in while mixing |
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| now the custard filling done |
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| reduce the oven temp to 130 degree |
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| Put the tart in oven and pour the custard filling in |
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| fill it till the top |
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| take some nutmeg powder |
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| sprinkle it all over it and bake |
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| done |
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| now let it cool a bit and un mould the tart by placing a bowl in the bottom of it and sliding the tart outer shell |
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| let it chill then dust it with powdered sugar, slice and serve |
Dhivya Ganesh
Very nicely explained 🙂 if we dont have a tart dish. wat can be done?
Aarthi
@Dhivya GaneshU can use any round glass pie dish or any pan
Faheema
Nice and well explained tart...But I have a doubt...What is the reason for placing rice on tart dough while baking?..This step is new to me
Aarthi
@FaheemaIf you dont have any weight over it before baking, then the pastry will shrink and collapse
sindhuja
Well explained. ..good work....excellent. ...
srija kumar
i hope dis dish will be awesome!!
but i have a doubt wat if i did not get the fresh cream???
Aarthi
@srija kumaru need cream for this..
Kala Aravind
I'm a regular follower for yr receipes.
Very happy to try ur receipes.
Riddhi Raut
I tried to make this dish it was amazing
Riddhi Raut
I tried to make this dish it was amazing next time i will try to make exactly