Homemade custard tart

Homemade custard tart


37 people made this

About this recipe: This custard tart is a hit as a perfect dessert every time, as my pop got me to take one every time we had a family gathering.


Serves: 8 

  • Biscuit pastry
  • 90g butter
  • 4 tbsp sugar
  • 1 egg, beaten
  • 150g plain flour, sifted
  • 4 tbsp self raising flour, sifted
  • Filling
  • 3 eggs, beaten
  • 1 tsp vanilla extract
  • 600ml milk
  • 2 tbsp sugar
  • nutmeg

Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

  1. First make the pastry: Beat butter until creamy, add sugar, beat until just combined. Add beaten egg gradually, beating well after each addition. Over creaming at this stage will make pastry difficult to handle.
  2. Work in 2/3 of sifted flours with a wooden spoon, then remaining flour by hand. Turn on to a lightly floured board, knead lightly until smooth. Refrigerate 30 minutes before using.
  3. For the filling: Roll pastry on lightly floured board, carefully line a greased 20cm tart plate. Pinch edges decoratively.
  4. Beat eggs, vanilla & sugar together; warm milk, gradually stir into egg mixture. Carefully spoon custard into pastry case.
  5. Bake in a moderate oven for 30-35 minutes. After 15 minutes cooking time, sprinkle with nutmeg.

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Reviews (4)


My son made this at school for GCSE catering. It was lovely, but he should have taken a deeper flan tin as the pastry rose a bit in the middle and there was quite a lot of custard filling. (Also it doesn't say which type of sugar to use, so we settled on icing sugar for the pastry and caster for the filling & this was fine) - 31 Mar 2011


Easy to make, superb outcome everyone loved it . - 29 Jun 2010


Really easy to make and didn't need any ingredients i didn't have so it's convenient too! It was a family favorite i have never made before and it lived up to expatiation's, i made it with caster sugar in both the filling and the pastry and that worked fine. I also chose to do it in ramekins and a flan dish because i don't own a tart plate and it worked fine yummy, would recommend to any one! - 22 Apr 2012

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