Homemade baked egg custard

    3 hours

    The best egg custard tart I have ever made and tasted. You should check this out. Cheap and easy to make, too.

    Lancashire, England, UK
    2800 people made this

    Serves: 8 

    • For the tart
    • 225g butter
    • 150g caster sugar
    • 1 egg
    • 300g plain flour
    • For the egg custard filling
    • 4 eggs
    • 100g caster sugar
    • 2 teaspoons vanilla extract or pod
    • 500ml milk
    • nutmeg

    Prep:15min  ›  Cook:45min  ›  Extra time:2hr cooling  ›  Ready in:3hr 

    1. Preheat the oven to 200 C / Gas 6. Lightly grease the bottom of the cake tin with butter.
    2. In a medium bowl, cream together the butter, the 150g sugar and 1 egg until smooth. Blend in the flour to form a dough. You may have to knead by hand at the end.
    3. Roll the pastry out and place into tin. Pastry may be a little too short, so may need to press it into the tin by hand. Cover the bottom and sides of the tin.
    4. For the egg custard filling: in a bowl, mix together the 4 eggs and 100g sugar and add vanilla pod or extract. Gradually stir in the cold milk to fully incorporate. Pour mixture over the pastry base. Sprinkle over the nutmeg.
    5. Place in the oven until a sharp knife inserted near the centre comes out clean, about 45 minutes. Once egg custard is set bring out from the oven and cool. Enjoy!


    Tastes best chilled.

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    Reviews & ratings
    Average global rating:

    Reviews in English (52)


    So good I've gained 2lb  -  10 Nov 2011


    An absolutely gorgeous egg custard and very easy to make too, my only criticism is the cooking temp of 200c is too high all the way through and can burn the top and pastry edge. I have found it better to start off at 200 for 25 mins and reduce to 150c for the remaining time.  -  30 Apr 2014


    The biscuity base was a bit of a challenge to roll and put in the tin, but by golly it was worth the mess! Absolutely delicious.  -  13 May 2012