Classic Custard Tart

Indulge in the timeless elegance of a Classic Custard Tart, a dessert that combines buttery, golden pastry with a velvety-smooth vanilla custard filling, crowned with a hint of freshly grated nutmeg. This iconic treat features a homemade shortcrust pastry that’s blind-baked to perfection, providing the perfect crisp base for the rich and creamy custard. Infused with the delicate aroma of a real vanilla pod, the filling is gently baked to achieve a luscious, just-set texture. Perfect for dinner parties, afternoon tea, or simply a decadent dessert at home, this tart can be served warm or chilled for an irresistible slice of comfort. Whether you're an experienced baker or a beginner, this recipe is a must-try for anyone who loves classic desserts. Keywords: classic custard tart, homemade pastry, vanilla custard, baked dessert, traditional tart recipe.

Nutriscore Rating: 52/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 8

Ingredients

• 200 g all-purpose flour
• 100 g unsalted butter
• 50 g castor sugar
• 2 large egg yolks
• 1 tbsp cold water
• 500 ml whole milk
• 200 ml heavy cream
• 1 vanilla pod
• 5 large egg yolks
• 100 g granulated sugar
• 0.5 tsp nutmeg

Directions

Step 1

To make the pastry, combine the flour and castor sugar in a bowl.

Step 2

Rub in the butter with your fingertips until the mixture resembles breadcrumbs.

Step 3

Add 2 egg yolks and cold water, mix until the dough comes together.

Step 4

Wrap the dough in cling film and chill in the refrigerator for 30 minutes.

Step 5

Preheat the oven to 180°C (350°F).

Step 6

Roll out the dough on a lightly floured surface to fit a 23cm tart tin.

Step 7

Line the tart tin with the pastry, cutting off the excess.

Step 8

Prick the base with a fork, line with baking paper, and fill with baking weights or beans.

Step 9

Blind bake the pastry for 15 minutes. Remove the paper and weights, and bake for another 5 minutes until golden. Set aside to cool.

Step 10

To make the custard filling, pour the milk and cream into a medium saucepan.

Step 11

Split the vanilla pod, scrape out the seeds, and add both pod and seeds to the saucepan.

Step 12

Warm over medium heat until just below simmering, then remove from heat.

Step 13

In a bowl, whisk together 5 egg yolks and granulated sugar until pale and thick.

Step 14

Remove the vanilla pod from the milk mixture. Gradually pour the warm milk over the egg mixture, whisking constantly.

Step 15

Strain the mixture back into the saucepan through a sieve to remove any lumps.

Step 16

Place the saucepan over low heat, stirring constantly until the mixture thickens slightly. Do not allow it to boil.

Step 17

Pour the custard into the baked tart shell.

Step 18

Grate nutmeg evenly over the top of the custard.

Step 19

Bake in the oven for 25–30 minutes, or until the custard is just set with a slight wobble in the center.

Step 20

Let the tart cool in the tin before removing. Serve warm or chilled.

Nutrition Facts

Serving size	(1305.6g)

Amount per serving	% Daily Value*
Calories	3421.5

Total Fat 202.9g	0%
Saturated Fat 111.4g	0%
Polyunsaturated Fat 0.6g
Cholesterol 1774.8mg	0%
Sodium 337.2mg	0%
Total Carbohydrate 334.5g	0%
Dietary Fiber 6.2g	0%
Total Sugars 176.1g
Protein 57.3g	0%

Vitamin D 355.0IU	0%
Calcium 857.3mg	0%
Iron 12.7mg	0%
Potassium 1149.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.8%

Protein: 6.8%

Carbs: 39.4%