Classic Custard Tart (Egg Custard Pie) 

by

The custard tart is one of the oldest and most comforting desserts in traditional baking. Its beauty lies in its simplicity: a crisp, buttery crust filled with a silky custard made from eggs, milk, cream, vanilla, and just the right amount of sugar. The tart in your image has the iconic features of a perfect custard tart — a smooth, glossy surface with a soft yellow hue and a sprinkle of nutmeg on top that adds warmth and aroma.

This recipe walks you step-by-step through creating a tart that sets beautifully, slices cleanly, and tastes rich yet light. It’s perfect for celebrations, tea time, family gatherings, or even as a luxurious everyday dessert.

✨ Ingredients

⭐ For the Tart Crust (Shortcrust Pastry)

  • 1 ½ cups (190 g) all-purpose flour
  • ½ cup (115 g) cold unsalted butter, cubed
  • ¼ cup (50 g) sugar
  • ¼ teaspoon salt
  • 1 egg yolk
  • 2–3 tablespoons cold water

⭐ For the Custard Filling

  • 2 cups (500 ml) whole milk
  • 1 cup (250 ml) heavy cream
  • ½ cup (100 g) sugar
  • 4 large eggs
  • 2 egg yolks
  • 1 tablespoon vanilla extract
  • A pinch of salt
  • Freshly grated nutmeg (for sprinkling)

✨ Step-by-Step Instructions

1. Prepare the Shortcrust Pastry

A good custard tart begins with a crisp base that contrasts beautifully with the silky filling.

  1. In a bowl, combine the flour, sugar, and salt.
  2. Add the cold butter cubes and rub them into the flour using your fingertips until the mixture resembles coarse sand.
  3. Add the egg yolk and 2 tablespoons cold water. Mix gently until the dough starts to come together.
  4. If the dough is too dry, add an extra tablespoon of water.
  5. Form the dough into a disk, wrap it in plastic, and refrigerate for 30 minutes.

Resting the dough prevents shrinkage and ensures tenderness.

2. Blind-Bake the Tart Shell

Custard fillings are liquid, so the tart crust must be pre-baked.

  1. Preheat your oven to 180°C (350°F).
  2. Roll out the chilled dough on a lightly floured surface into a circle large enough to fit your tart pan (22–24 cm).
  3. Transfer the dough into the pan and trim the edges.
  4. Prick the bottom with a fork.
  5. Line the tart shell with parchment paper and fill with baking beans, rice, or any weights.
  6. Bake for 15 minutes, then remove weights and bake for another 10 minutes until lightly golden.

Your crust is now ready for the custard.

3. Prepare the Custard Filling

This step creates the smooth, velvety texture in your image.

  1. In a saucepan, heat the milk and cream together until warm — do not boil.
  2. In a large bowl, whisk together the eggs, egg yolks, sugar, vanilla, and salt until foamy.
  3. Slowly pour the warm milk mixture into the egg mixture while whisking constantly.

Important: Adding milk slowly prevents the eggs from scrambling.

Your custard should be pale yellow and smooth.

4. Bake the Custard Tart

Now we combine everything.

  1. Place the tart pan on a baking tray.
  2. Slowly pour the warm custard mixture into the pre-baked crust.
  3. Sprinkle a light dusting of nutmeg on the top — this gives the classic look in your photo.
  4. Bake in the oven at 160°C (320°F) for 30–40 minutes, depending on your oven.

The tart is done when:

  • The edges are set.
  • The center still slightly trembles when you gently shake the pan (this is important for creaminess).

Do not overbake or the custard can crack.

5. Cool the Tart Completely

Let the tart cool at room temperature for 1 hour, then refrigerate for at least 2–3 hours.

Once chilled, the custard firms into a smooth texture that slices perfectly.

✨ Serving Suggestions

A custard tart can be served:

  • As is (the classic way)
  • With berries or fruit compote
  • With whipped cream
  • With caramel drizzle
  • With a dusting of cinnamon

Serve chilled or at room temperature.

✨ Storage

  • Keep refrigerated for up to 3 days.
  • Do not freeze — freezing ruins the custard texture.

✨ Tips for a Perfect Custard Tart

  1. Use full-fat milk and cream — the richness affects texture.
  2. Do not boil the milk — just warm it.
  3. Pour custard slowly to avoid bubbles.
  4. Bake at low temperature — for silky custard.
  5. Never rush cooling — custard needs time to settle.
  6. Always blind-bake the crust — otherwise it becomes soggy.
  7. Add nutmeg sparingly — a little goes a long way.

✨ Flavor Variations

You can customize your tart by adding:

  • Lemon zest for a citrus custard
  • Coconut milk for tropical flavor
  • A caramel base layer
  • A thin layer of raspberry jam before adding the custard
  • Cinnamon instead of nutmeg

Each variation gives the tart a new character while keeping the creamy core intact.

Leave a Comment