Classic Egg Custard Tart Recipe

Name: Custard Tart Recipe | Egg Custard Tart Recipe
Prep time: 30 min
Total time: 90 min
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

August 23, 2022 By Aarthi 10 Comments

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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.

TABLE OF CONTENTS

1. About Egg Custard Tart Recipe

2. 📖 Recipe

3. Custard Tart Recipe | Egg Custard Tart Recipe

4. Egg Custard Tart Recipe step by step picture

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:)

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.

Similar Recipes,

Paneer tart

Oreo Chocolate tart

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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📖 Recipe

Egg Custard Tart Recipe step by step picture

Take all your pastry ingredients

Take flour in a bowl

add in salt

and cold cubed butter

rub it with your fingers

now it has become coarse

add in sugar

and a egg

mix well so it forms into a dough

cover the dough with cling wrap / plastic wrap

chill it in fridge for 30 mins

butter a 9 inch tart pan really well

take the dough out and place it between two sheets
of plastic wrap

roll it out between the plastic sheet, this helps
in easy rolling

place the tart pan over it, the rolled pastry should be
bigger than the tart pan

Remove the top layer of plastic wrap, and invert the
pastry over the tart, using the help of cling wrap

don't strech the pastry..just line the tart pan slowly..

once it is line..

remove the plastic wrap..

cut off the excess pastry

now this is one beautifully lined tart

now take a parchment paper..crush it

line it over the tart

fill it with rice

bake it

now it is baked

remove it and store the rice in a container..
you can use this for your next tart baking.

now we are going one step further..

crack open a egg

beat it slightly

brush the egg over the tart and bake it for 5 mins

This stops the custard making the pastry bottom soggy..

Now lets make the custard

take cream in a sauce pan

add in milk

add in vanilla

heat it..Dont let it boil, turn off the heat when
it start simmering around the sides

take yolks in a bowl

add in sugar

beat it really well

beat till the egg turns little flufy

slowly pour the cream milk in while mixing

now the custard filling done

reduce the oven temp to 130 degree

Put the tart in oven and pour the custard filling in

fill it till the top

take some nutmeg powder

sprinkle it all over it and bake

done

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

let it chill then dust it with powdered sugar, slice and serve

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About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

Comments

Dhivya Ganesh

at

Very nicely explained 🙂 if we dont have a tart dish. wat can be done?

Reply
Aarthi

at

@Dhivya GaneshU can use any round glass pie dish or any pan

Reply
Faheema

at

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

Reply
Aarthi

at

@FaheemaIf you dont have any weight over it before baking, then the pastry will shrink and collapse

Reply
sindhuja

at

Well explained. ..good work....excellent. ...

Reply
srija kumar

at

i hope dis dish will be awesome!!
but i have a doubt wat if i did not get the fresh cream???

Reply
Aarthi

at

@srija kumaru need cream for this..

Reply
Kala Aravind

at

I'm a regular follower for yr receipes.
Very happy to try ur receipes.

Reply