Custard tarts and broken hearts is a comforting, old-fashioned dessert that pairs a buttery, crisp pastry shell with a silky, lightly spiced custard filling. The name hints at the bittersweet pleasure of a treat that is both simple and deeply satisfying—perfect for mending a rough day or sharing with someone you care about. This recipe uses a straightforward homemade pastry and a stovetop-cooked custard that sets beautifully, making it a reliable choice for both novice and experienced bakers.
Ingredients
- For the pastry: 1 ¼ cups (160 g) all-purpose flour, plus extra for rolling
- For the pastry: ½ cup (115 g) unsalted butter, cold and cut into small cubes
- For the pastry: ¼ cup (50 g) granulated sugar
- For the pastry: 1 large egg yolk
- For the pastry: 2–3 tablespoons (30–45 ml) ice water
- For the custard: 2 cups (480 ml) whole milk
- For the custard: ½ cup (100 g) granulated sugar
- For the custard: 3 large eggs
- For the custard: 2 large egg yolks
- For the custard: 1 teaspoon vanilla extract
- For the custard: ½ teaspoon ground nutmeg (plus extra for sprinkling)
- For the custard: ¼ teaspoon salt
Instructions
- Make the pastry: In a medium bowl, whisk together the flour and sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add the egg yolk and 2 tablespoons (30 ml) of ice water; stir with a fork until the dough begins to come together. If it seems dry, add the remaining tablespoon of water, a little at a time. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough to about ⅛-inch (3 mm) thickness. Cut out rounds slightly larger than your tartlet molds (or fit into a 9-inch/23 cm tart pan). Press the dough into the molds, trimming the edges. Prick the bottoms with a fork. Chill the lined molds in the freezer for 10 minutes.
- Blind-bake the shells: Line each tartlet shell with parchment paper or foil and fill with pie weights or dried beans. Bake for 12 minutes, then remove the weights and parchment. Bake for another 5–7 minutes, until the pastry looks dry and lightly golden. Set aside to cool slightly. Reduce the oven temperature to 325°F (165°C).
- Make the custard: In a medium saucepan, heat the milk and salt over medium heat until steaming (do not boil). In a separate bowl, whisk the whole eggs, egg yolks, and sugar until smooth. Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs. Stir in the vanilla and nutmeg.
- Strain and fill: Pour the custard through a fine-mesh sieve into a large measuring cup or bowl. Place the blind-baked tart shells on a baking sheet. Carefully pour the custard into each shell, filling almost to the top. Sprinkle the tops with a little extra nutmeg.
- Bake: Bake the tarts at 325°F (165°C) for 20–25 minutes, until the custard is just set around the edges but still slightly jiggly in the center. The internal temperature should reach 160°F (71°C) (USDA FSIS safe minimum for egg dishes).
- Cool: Let the tarts cool completely on a wire rack. The custard will firm up as it cools. Serve at room temperature or chilled.
Tips
- Pastry shortcuts: If you’re short on time, use a store-bought pie crust or puff pastry. Puff pastry will give a lighter, flakier shell, while a standard pie crust yields a sturdier base.
- Avoid soggy bottoms: Blind-baking is essential. Don’t skip the pie weights—they prevent the pastry from puffing up and ensure a crisp crust that holds up to the custard.
- Strain the custard: Straining removes any cooked egg bits and ensures a silky texture. It’s a small step that makes a big difference.
- Don’t overbake: The custard will continue to set as it cools. Overbaking can cause it to curdle or crack. Pull them out when the center still wobbles slightly.
Serving Suggestions
Serve these custard tarts slightly warm or at room temperature with a dusting of powdered sugar and a few fresh berries on the side. They pair beautifully with a cup of strong coffee or a light herbal tea. For a more indulgent touch, drizzle with a little caramel sauce or top with a dollop of whipped cream.
Variations
- Lemon zest: Add 1 teaspoon of finely grated lemon zest to the custard for a bright, citrusy note.
- Spiced: Replace the nutmeg with ground cinnamon or cardamom for a different flavor profile.
- Chocolate: Melt ½ cup (85 g) of dark chocolate and swirl it into the custard before baking for a chocolate version.
- Mini tartlets: Use a mini muffin tin to make bite-sized tarts; reduce the baking time to 12–15 minutes.
Storage and Reheating
Store leftover custard tarts in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 300°F (150°C) oven for 5–7 minutes until just warmed through—this helps revive the pastry’s crispness. Avoid microwaving, as it can make the pastry soggy and the custard rubbery. These tarts are also delicious eaten cold straight from the fridge.
Frequently Asked Questions
Why did my custard curdle? Curdling usually happens when the eggs are cooked too quickly or at too high a temperature. Always temper the eggs by slowly adding hot milk, and bake at a low oven temperature (325°F/165°C). If the custard still curdles, it may be overcooked—next time, pull the tarts out when the center is still slightly jiggly.
Can I make these ahead of time? Yes, you can prepare the pastry dough up to 2 days ahead and keep it refrigerated. The baked tarts can be made a day in advance and stored in the fridge. Bring them to room temperature before serving for the best texture.
Can I use a ready-made pie crust? Absolutely. A store-bought pie crust or puff pastry works well. Just be sure to blind-bake it as directed to avoid a soggy bottom.
How do I know when the tarts are done? The custard should be set around the edges but still wobbly in the center. If you have a food thermometer, the internal temperature should read 160°F (71°C) (USDA FSIS safe minimum for egg dishes).
Can I use low-fat milk? Yes, but the custard will be less rich and creamy. Whole milk or a mix of milk and cream gives the best texture and flavor.
Why are my tarts soggy? Sogginess usually comes from under-baking the pastry or adding too much custard. Make sure to blind-bake the shells thoroughly and fill them only to the rim, not over. Also, let the tarts cool completely so the custard sets properly.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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