Classic Custard Tart
Indulge in the timeless elegance of a Classic Custard Tart, a dessert that marries buttery, flaky pastry with silky smooth vanilla custard, all crowned with a fragrant hint of freshly grated nutmeg. Perfect for special occasions or a sweet treat after dinner, this recipe showcases the art of traditional baking with simple, high-quality ingredients like whole milk, heavy cream, and a real vanilla pod for unparalleled flavor. Blind baking the pastry ensures a crisp base, while the custard is gently cooked to achieve its signature creamy texture with a slight wobble in the center. Serve this beautifully set tart either warm or chilled for a delightful balance of comfort and sophistication. Keywords: Classic Custard Tart recipe, buttery pastry, silky vanilla custard, traditional dessert, elegant tart.
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Recipe Information
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
Instructions
To make the pastry, combine the flour and castor sugar in a bowl.
Rub in the butter with your fingertips until the mixture resembles breadcrumbs.
Add 2 egg yolks and cold water, mix until the dough comes together.
Wrap the dough in cling film and chill in the refrigerator for 30 minutes.
Preheat the oven to 180°C (350°F).
Roll out the dough on a lightly floured surface to fit a 23cm tart tin.
Line the tart tin with the pastry, cutting off the excess.
Prick the base with a fork, line with baking paper, and fill with baking weights or beans.
Blind bake the pastry for 15 minutes. Remove the paper and weights, and bake for another 5 minutes until golden. Set aside to cool.
To make the custard filling, pour the milk and cream into a medium saucepan.
Split the vanilla pod, scrape out the seeds, and add both pod and seeds to the saucepan.
Warm over medium heat until just below simmering, then remove from heat.
In a bowl, whisk together 5 egg yolks and granulated sugar until pale and thick.
Remove the vanilla pod from the milk mixture. Gradually pour the warm milk over the egg mixture, whisking constantly.
Strain the mixture back into the saucepan through a sieve to remove any lumps.
Place the saucepan over low heat, stirring constantly until the mixture thickens slightly. Do not allow it to boil.
Pour the custard into the baked tart shell.
Grate nutmeg evenly over the top of the custard.
Bake in the oven for 25–30 minutes, or until the custard is just set with a slight wobble in the center.
Let the tart cool in the tin before removing. Serve warm or chilled.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 45 mg | 2% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 22.2 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 98 mg | 8% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 129 mg | 3% | |
*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.
