Custard Tart


Custard tart has many variations across the world but this has to be the ultimate. Light, crisp pastry and a decent proportion of filling makes for a great dessert. In this recipe I have used whipping cream as opposed to double cream for a lighter texture. Ideally vanilla pod’s should be used for the custard but you can substitute good quality vanilla extract.

Custard Tart
Serves 8
  1. 225g Plain Flour, plus extra dusting
  2. 150g Butter,diced, plus a little extra for greasing
  3. Pinch of salt
  4. Zest of 1 lemon
  5. 75g Caster sugar
  6. 2 Free-range egg yolks
  7. 1 Whole free-range egg
  1. 9 Free-range egg yolks
  2. 75g Caster sugar
  3. 500ml Whipping cream
  4. 1 Vanilla pod, split
  5. 1-2 Nutmeg, to grate
  1. For the pastry, add the flour, salt, sugar, lemon zest and butter to a bowl and rub the butter into the dry ingredients until a sandy texture is achieved. Beat the whole egg and one of the egg yolks together and add to the bowl. Press the mix together to form a ball of pastry. Wrap in cling film and chill in the fridge for two hours.
  2. Preheat the oven to 170C and grease a 20cm tart ring or loose bottomed tart shell with butter. Set this on a tray lined with greaseproof paper.
  3. Unwrap the pastry and dust the work surface with a little flour. Roll the pastry out into a circle larger than the tart ring and 2mm in thickness. Roll the pastry back over the rolling pin and carefully drape it over the tart ring. Press the pastry flush against the edge of the tart ring leaving an overhang of pastry around the edges. Line the pastry with a sheet of greaseproof paper and fill the pastry case with rice or baking beans. Bake in the oven for 15 minutes, or until the pastry has turned a pale golden brown.
  4. Turn the oven down to 130C and remove the beans and greaseproof paper. Brush the inside of the pastry case with the remaining egg yolk and return the pastry to the oven for a further 5 minutes. This creates a seal.
  5. For the filling, whisk the egg yolks and sugar together in a bowl. Heat the cream in a pan until just warm, scrape out the seeds from the vanilla pod and add both the pod and seeds to the cream. Pour a little of the cream onto the yolks and whisk to combine before adding the rest.
  6. Remove the vanilla pod and pour the custard mix into a jug. With the tart shell on the oven shelf, pour the custard mix into the shell going as near to the top as possible. Grate over the nutmeg to cover the top and bake for 40- 45 minutes. The custard should be set with a slight wobble in the centre when gently shaken.
  7. Remove the tart from the oven and using a serrated knife gently cut away the excess pastry. Leave to cool in the tart ring before removing and slicing into wedges. This is delicious slightly warm just above room temperature.
Artisan Traveller


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