How to Make an English Custard Tart

You won’t be able to resist this easy recipe for English custard tarts. Start by making a simple homemade shortcrust pastry, then fill it with a rich and creamy custard. Nutmeg on top adds a cozy, comforting aroma. It’s the ultimate treat for afternoon tea or dessert after Sunday dinner.

What is an English custard tart?

Custard tarts are traditional British desserts that have been part of the cuisine since at least the Middle Ages, and they’re enjoyed by everyday citizens and royalty alike. They’re made of shortcrust pastry with a creamy egg custard filling and dusted with nutmeg. They can be made as small, bite-sized tarts or larger tarts for slicing and sharing, like a classic treacle tart.

English Custard Tart Ingredients

• Eggs and egg yolks: The filling of an English custard tart is made with an egg custard, so you’ll need whole eggs and egg yolks to add richness. Including the whole eggs will give the custard a bit more stability as it bakes.
• Half-and-half: The custard filling is creamy but light, so half-and-half will be your best bet for the right consistency.
• Butter: Melted butter is an essential ingredient in both the short-crust pastry and the custard. It will create a flaky texture in the crust, and help to keep the filling nice and smooth.
• Nutmeg: Nutmeg is the classic topping for an English custard tart.

English Custard Tart Recipe

This recipe is for a single, large tart that serves six and was contributed by Community Cook Teri Rasey-Schloessmann from Tulsa, Oklahoma.

Ingredients

• 1-1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 large egg, beaten
• 1/4 cup butter, melted
• 2 tablespoons half-and-half cream

Custard:

• 2 large eggs, plus 4 large egg yolks, room temperature
• 3 tablespoons sugar
• 1 tablespoon plus 1 teaspoon all-purpose flour
• 1-1/3 cups half-and-half cream
• 4 tablespoons butter, melted
• 1/8 teaspoon ground nutmeg, optional

Directions

Step 1: Mix dry ingredients for the crust

Preheat oven to 400°F. In a large bowl, combine the flour, sugar and salt.

Step 2: Mix wet ingredients for the crust

In a small bowl, whisk the egg, melted butter and half-and-half cream until fully incorporated.

Step 3: Make the dough

Gradually add the egg mixture to the dry ingredients, tossing with a fork until the dough holds together when you press down on it.

Form the dough into a ball or disc with your hands. Place it in the center of a 9-inch fluted tart pan with a removable bottom. Press the dough onto the bottom and up the sides of the pan, then refrigerate for at least 30 minutes.

Step 4: Blind bake the crust

Line the crust with two layers of foil and fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until the edges are lightly golden brown, 10 to 12 minutes.

Remove the foil and weights, return to the oven and bake until the bottom is golden brown, three to six minutes longer. Transfer to a wire rack to cool completely.

Editor’s Tip: There’s no need to dock the crust before blind baking it because the pie weights will keep it from puffing up too much.

Step 5: Make the custard filling

In a large bowl, beat the eggs, egg yolks, sugar and flour until smooth. Add the half-and-half cream and melted butter and stir until all ingredients are blended together. Carefully pour the custard mixture into the crust.

Step 6: Bake

TMB studio

Bake until the filling is set, 20 to 22 minutes. Cool on a wire rack. If desired, sprinkle with nutmeg before serving.

Editor’s Tip: The custard will continue to firm up as it cools, so it’s important not to overbake it. Remove the tart when the edges are set, but the center still has a slight wobble.

Recipe Variations

• Give it a lemon twist: To make a lemon custard tart, add 2 tablespoons of lemon zest to the crust. Then reduce the amount of melted butter in the custard by 2 tablespoons and substitute with 2 tablespoons of lemon juice. Try this same variation with other fresh citrus fruits like grapefruit or oranges.
• Top it with berries: Once it’s baked and cooled, top your custard tart with fresh berries (like these cute berry tartlets) for a beautiful presentation and added flavor.
• Use a different spice: Instead of nutmeg, try a sprinkle of cinnamon on top of the tart.

How do you store an English custard tart?

Place leftovers in an airtight container and store in the refrigerator for up to two days. Remove and let stand at room temperature for 10 minutes before serving.

Can you freeze an English custard tart?

Freezing custard tarts is not recommended. The custard is likely to split and the pastry may become soggy.

English Custard Tart Tips

Do I need to use a tart pan?

You can make English custard tarts with other types of pans. If you don’t have a tart pan, try using a springform pan or a pie dish.

Can you use store-bought custard?

English tarts are made with an egg custard. Store-bought custard does not contain eggs; it relies on cornstarch to thicken it, so you won’t get the same rich flavor and creamy texture.