Classic English Egg Custard Tart

By
Elaine Lemm
Elaine Lemm
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
Learn about The Spruce Eats' Editorial Process
Updated on 01/19/22
Tested by
Carrie Parente
Carrie Parente
Tested by Carrie Parente
Carrie is a freelance food stylist and culinary producer who loves having a table full of guests.
Learn about The Spruce Eats' Editorial Process
Classic English Egg Custard Tart sliced on a platter

The Spruce Eats / Cara Cormack
Prep: 35 mins
Cook: 50 mins
Chill : 60 mins
Total: 2 hrs 25 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
287 Calories
21g Fat
17g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 287
% Daily Value*
Total Fat 21g 27%
Saturated Fat 11g 57%
Cholesterol 165mg 55%
Sodium 96mg 4%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 2%
Total Sugars 3g
Protein 7g
Vitamin C 0mg 2%
Calcium 76mg 6%
Iron 1mg 8%
Potassium 140mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Baked egg custard tart is an all-time British classic that has its origins many centuries back. Found throughout Europe in different versions, the British recipe is always made with shortcrust pastry and perfumed with fragrant nutmeg.

Either one tart for multiple servings or individual mini tarts can be made, and both are traditional, as many bakeries sell the smaller version for guests who are looking for an afternoon treat. Served with afternoon tea or used as a dessert, this recipe will certainly bring back childhood memories for anyone lucky enough to eat these when young. It can be eaten when slightly warm with a delicately wobbly center, or when cold and firm—there is no wrong way of eating this beautiful dessert.

Despite the way it looks, making an egg custard tart is actually easy. Novice bakers can take on the challenge and still have a beautifully creamy tart to present. Also called custard tart, custard pie, or baked egg custard, this tart can be made using sweet pastry if you're pressed for time. Before you start, place a table knife in the freezer—you'll need it to mix your pastry and keep it from getting warm.

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“Grating the nutmeg right over the custard filled tart tin gave me full control over where and how much nutmeg was added. Cinnamon would be a great substitution. I had about ⅔ cup of custard that didn’t fit in the tart tin, so I baked it off in a ramekin. Nothing was wasted!” —Carrie Parente

Classic English Egg Custard Tart/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 1 1/2 cups all-purpose flour, more as needed

  • 6 tablespoons (3-ounces) unsalted butter, or an equal mix of butter and lard, cubed

  • Pinch of salt

  • 2 to 3 tablespoons cold water

  • 3 large eggs, beaten

  • 2 large egg yolks, beaten

  • 1/3 cup caster sugar

  • 2 1/2 cups light cream

  • 1/4 teaspoon pure vanilla extract, optional

  • 1/2 teaspoon freshly grated nutmeg

Steps to Make It

Make the Pastry

  1. Gather the ingredients.

    Pastry ingredients in bowls

    The Spruce Eats / Cara Cormack

  2. Place the flour, butter, and salt into a large bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough from becoming warm.

    Flour, butter, and salt mixture in a large bowl

    The Spruce Eats / Cara Cormack

  3. Add the very cold water to the mixture and then, use a cold knife to stir until the dough binds together. Add more water a teaspoon at a time if the mixture is too dry. Wrap the dough, and chill for a minimum of 15 minutes, up to 30 minutes.

    Dough wrapped in plastic wrap

    The Spruce Eats / Cara Cormack

  4. On a lightly floured surface, roll the chilled dough into a 12-inch round. Fit the dough into a 9- to 9 1/2-inch fluted tart pan with a removable bottom. Don't overstretch the pastry while rolling, as it may crack in the oven. Trim the edges of the dough evenly with the top of the tart pan. Lightly dock the bottom of the dough in the tart pan. Transfer the pan to the refrigerator for 30 minutes, or alternatively freeze for 15 minutes. Meanwhile, position a rack in the center of the oven and heat to 375 F.

    Dough in a tart pan

    The Spruce Eats / Cara Cormack

  5. Line the tart with parchment, fill with dry beans or pie weights, and bake until the edges are dry and light brown, about 15 minutes.

    Dough in a tart pan, with parchment paper and pie weights

    The Spruce Eats / Cara Cormack

  6. Remove the parchment and the pie weights and continue to bake until the bottom crust is light golden, 5 to 8 minutes more. Remove from the oven and set aside while you make the filling.

    Baked dough in a tart pan

    The Spruce Eats / Cara Cormack

    Make the Custard

  7. Gather the ingredients. Lower the oven to 325 F.

    Custard ingredients in bowls

    The Spruce Eats / Cara Cormack

  8. In a large bowl, lightly beat the eggs and egg yolks with the sugar.

    Egg and sugar mixture in a bowl with a whisk

    The Spruce Eats / Cara Cormack

  9. In a medium saucepan, warm the cream to a gentle simmer over medium heat.

    Cream in a saucepan on a burner

    The Spruce Eats / Cara Cormack

  10. Drizzle the cream slowly over the beaten eggs, whisking constantly to prevent cooking the eggs. Add the vanilla extract, if using.

    Custard mixture in a bowl with a whisk

    The Spruce Eats / Cara Cormack

Assemble the Tart

  1. Place the tart pan on a rimmed baking sheet. Pour the egg-cream mixture through a fine sieve into the tart shell (if you have some remaining custard, you can bake it separately in an oven-proof ramekin).

    Custard mixture in a tart pan with dough, on a baking sheet

    The Spruce Eats / Cara Cormack

  2. Sprinkle evenly with the grated nutmeg. Transfer to the oven and bake until the edges of the custard are firm, and the center is set, but still wobbles a bit in the center when the pan is gently nudged, 24 to 27 minutes. The custard will firm up even more as it cools, so be careful not to overbake.

    Baked Egg Custard tart on a baking sheet

    The Spruce Eats / Cara Cormack

  3. Let the baked tart cool to room temperature. Carefully remove the tart from the pan and serve.

    Classic English Egg Custard Tart sliced on a plate

    The Spruce Eats / Cara Cormack

How to Store Baked Egg Custard Tart

Refrigerate any remaining tart in an air-tight container. Bring to room temperature for 10 minutes before eating or briefly heat the tart at 350 F for 5 to 7 minutes.

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