A traditional British tart of shortcrust pastry and baked egg custard, finished with fresh nutmeg. Serve it with tea.
English Baked Egg Custard Tart
Baking
Pies tarts
Vanilla: Extract
Medium
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A crisp shortcrust shell holds a smooth, softly set egg custard topped with freshly grated nutmeg. Baked low and slow so the custard stays silky. Makes 8 slices in about 3 hr 40 min.
Prep
30 min
Cook
70 min
Cooling
2 hr
Total
3 hr 40 min
Yield
8 slices
Ingredients
Adjust yield
slices
Scales from a half to a double batch. Laminated and yeasted doughs are easiest to handle one batch at a time; bake extra pans in rounds.
- 1 ¼ cups (150 g)all-purpose flour
- 1 pinchfine salt
- ⅓ cup (75 g)cold unsalted butter, cubed
- 2 ½ tbsp (20 g)powdered sugar
- 1 (18 g)egg yolk
- 1 ½ tbsp (20 ml)cold water
- 3 (150 g)eggs
- 2 (36 g)egg yolks
- ⅓ cup (60 g)granulated sugar
- 1 ¼ cups (300 ml)whole milk
- ¾ cup (200 ml)heavy cream
- 1 tsp (5 ml)vanilla extract
- ¾ tsp (2 g)whole nutmeg, freshly grated
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Instructions
- Rub the butter into the flour, salt and sugar until like breadcrumbs. Mix in the yolk and water to form a dough. Wrap and chill 30 minutes.
- Heat the oven to 375 F (190 C). Roll the pastry out to fit a 9 inch (23 cm) fluted tart pan with a removable bottom, line it, prick the base and chill 15 minutes.
- Line with parchment and baking beans and bake 15 minutes. Remove the weights and bake 5 more minutes until pale golden.
- Lower the oven to 325 F (160 C). Warm the milk and cream to steaming (not boiling) with the vanilla.
- Whisk the eggs, yolks and sugar, then pour in the warm milk, whisking gently. Strain into a jug.
- Set the tart on a baking sheet and pull out the oven rack. Fill the shell with the custard and grate nutmeg generously over the top.
- Bake 30 to 40 minutes until the edges are set and the center has a slight wobble. Cool completely before serving.
Tips
- Keep the milk just steaming so the eggs do not scramble.
- Bake at low heat; high heat curdles custard.
- Cool fully so the custard sets.
- Bake until the custard reaches 160 F (71 C) and refrigerate leftovers promptly.
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Recipe FAQ
How long does it take to make english baked egg custard tart?
Plan on 30 minutes of prep and 1 hour 10 minutes of cooking, plus 2 hours to chill. The recipe makes 8 slices.
How should I store english baked egg custard tart?
Refrigerate up to 3 days; bring to room temperature before serving. Do not freeze.
Can I make english baked egg custard tart ahead?
Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.
Can I use a different form of vanilla?
Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Estimated · per serving
Nutrition
Per serving = 1 of 8 servings this recipe makes.
333
Calories / serving
21.7g
Fat
27.4g
Carbs
7.2g
Protein
12.9g
Sugar
Whole recipe (8 servings): ~2664 cal · 174g fat · 219g carbs · 58g protein · 103g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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