This large custard tart is a classic British bake: a buttery, sweet shortcrust pastry shell filled with a silky, softly set nutmeg-scented custard. It’s a dessert that looks impressive with minimal effort, and the contrast between the crisp pastry and the creamy, jiggly filling is what makes it so beloved. This recipe is designed to feed a crowd, making it perfect for Sunday lunch, holidays, or any gathering where you want a comforting, elegant dessert.
Ingredients
- For the pastry: 2 cups (250 g) all-purpose flour, plus extra for dusting
- For the pastry: 1/2 cup (115 g) cold unsalted butter, cut into small cubes
- For the pastry: 1/4 cup (50 g) granulated sugar
- For the pastry: 1 large egg yolk
- For the pastry: 2–3 tablespoons (30–45 ml) ice-cold water
- For the filling: 4 large eggs plus 2 extra yolks
- For the filling: 1/2 cup (100 g) granulated sugar
- For the filling: 2 cups (480 ml) whole milk
- For the filling: 1 cup (240 ml) heavy cream
- For the filling: 1 teaspoon vanilla extract
- For the filling: 1/4 teaspoon freshly grated nutmeg, plus extra for sprinkling
Instructions
- Make the pastry: In a food processor, pulse the flour, butter, and sugar until the mixture resembles coarse crumbs. Add the egg yolk and 2 tablespoons of ice water; pulse until the dough just comes together. If it seems dry, add the remaining water, a teaspoon at a time. Turn out onto a lightly floured surface, shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- Pre-bake the crust: Preheat oven to 375°F (190°C). On a floured surface, roll the dough into a 14-inch (35 cm) circle. Transfer to a 10-inch (25 cm) tart pan with a removable bottom, pressing gently into the corners. Trim the edges flush with the rim. Line the pastry with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5–7 minutes, until the bottom looks dry and lightly golden. Set aside to cool slightly. Reduce oven temperature to 325°F (165°C).
- Make the filling: In a large bowl, whisk the eggs and extra yolks with the sugar until smooth. In a saucepan, heat the milk and cream over medium heat until steaming but not boiling (about 180°F / 82°C). Slowly pour the hot milk mixture into the egg mixture, whisking constantly. Stir in the vanilla and nutmeg.
- Bake the tart: Place the pre-baked tart shell on a baking sheet. Pour the custard filling through a fine-mesh strainer into the shell. Sprinkle the top with a little extra nutmeg. Carefully transfer to the oven and bake for 30–35 minutes, until the edges are set but the center still wobbles slightly when gently shaken.
- Cool and serve: Let the tart cool completely on a wire rack. The custard will continue to set as it cools. Serve at room temperature or chilled.
Tips
- Blind baking is essential: Don’t skip the pie weights – they prevent the pastry from puffing up and shrinking. If you don’t have weights, you can use dried beans or rice.
- Strain the custard: Pouring the filling through a strainer removes any cooked egg bits and ensures a silky-smooth texture.
- Don’t overbake: The center should still jiggle when you remove the tart from the oven. It will set as it cools. Overbaking leads to a rubbery texture and cracks.
- Use whole milk and cream: For the richest, creamiest custard, avoid low-fat milk. The fat content is what gives the tart its luxurious mouthfeel.
Serving Suggestions
Serve the tart at room temperature, cut into wedges. It pairs beautifully with a dollop of lightly sweetened whipped cream, a spoonful of raspberry or strawberry jam, or a handful of fresh berries. A cup of strong tea or coffee is the perfect beverage companion.
Variations
- Lemon Custard Tart: Add the zest of 2 lemons to the custard and replace the nutmeg with a pinch of ground cardamom.
- Chocolate Custard Tart: Melt 4 oz (115 g) of dark chocolate and whisk it into the warm milk mixture before combining with the eggs.
- Spiced Custard Tart: Add 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of ground ginger to the custard for a warming twist.
- Individual Tarts: Use 6 small tartlet pans and reduce the baking time to 20–25 minutes.
Storage and Reheating
Store leftover tart in the refrigerator, covered, for up to 3 days. The pastry will soften slightly upon refrigeration. To re-crisp the crust, place slices on a baking sheet and warm in a 300°F (150°C) oven for 5–10 minutes. Alternatively, serve cold – it’s delicious straight from the fridge. Do not freeze the tart, as the custard will separate and become watery upon thawing.
Frequently Asked Questions
Why did my custard crack? Cracks happen when the custard is overbaked. The proteins tighten too much, squeezing out liquid and causing fissures. Always pull the tart out when the center still wobbles – it will finish setting as it cools.
Can I use store-bought pastry? Yes, a good-quality shortcrust pastry from the store works well. You’ll need about 1 pound (450 g) for a 10-inch tart. Just follow the blind-baking instructions on the package.
Can I make this without cream? You can substitute the cream with an equal amount of whole milk, but the custard will be less rich and slightly softer. For a dairy-free version, use full-fat coconut milk, but the flavor will change.
How do I know when the tart is done? The edges should be set and puffed slightly, while the center should have a gentle wobble. A knife inserted near the edge should come out clean, but the center will still be soft.
Can I use a different pan? A 9-inch (23 cm) tart or pie pan works too, but you’ll have extra filling. Adjust the baking time by a few minutes. A deep-dish pie pan will require a longer bake.
Is it safe to eat if the center is still jiggly? Yes, as long as the tart reaches 160°F (71°C) in the center, which is the USDA FSIS safe minimum for egg dishes. Use a food thermometer to check before removing from the oven.
Related
- Ottolenghi Shakshuka Recipe: A Flavorful Twist
- Orange Couscous with Vegetables Recipe
- Pearl Couscous Recipes: Easy, Fluffy & Flavorful
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).