Baked Egg Custard Tart is a British classic which works perfectly as either a tea time treat or a decadent pudding to end a meal on a high and unfortunately is completely underrated.

Not to be confused with the sweet, crisp Portuguese Custard Tarts (pastel de nata) or the Créme Pâtissiére filled tarts favoured by the French. Baked Egg Custard Tart boasts a rich, crisp, melt-in-the-mouth pastry crust, filled with luxuriously smooth, creamy egg custard and finished with a generous sprinkling of nutmeg.

Often called an Egg Custard Tart but you will also hear it called a Custard Tart, Custard Pie, or just plain old Egg Custard. Which ever way it’s said it all means the same thing, an amazing dessert!

Many a great Egg Custard Tart has been scuppered by soggy pastry! It’s vital, when dealing with a filling as liquid as this, to prepare your pastry meticulously. Blind bake that pastry to golden brown perfection and give yourself some extra protection by glazing that sucker with a little beaten egg to ensure that base is as crisp as the moment it came out the oven! Not sure how? Check out our Pâte Brisée recipe to see exactly what you need to do.

This is not a dessert that can be rushed, in either the cooking or consuming. You think you’ve waited long enough for this dessert, but why not prolong your suffering by allowing it to cool to room temperature once it’s made. For maximum eating pleasure, think Goldie Locks. This Baked Egg Custard Tart can’t be too hot or too cold, it has to be juuuuuust right!

Unfortunately our humble Baked Egg Custard Tart is on the decline very rarely gracing dessert menus or making appearances in pastry shop windows. So it is up to us to make sure this classic British tart doesn’t get lost in all the deconstructed cheesecakes, random creamy desserts in jars and edible soils. Do your part to keep Baked Egg Custard Tart where it belongs, on the throne as dessert royalty, by making one today! Like right now! GO!

— Al Brady


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INGREDIENTS

1 qty pâte brisée
500ml whipping cream
10 egg yolks
80g caster sugar
1 nutmeg – finely grated


METHOD

Line the Pâte Brisée into a 20cm (8inch) loose based plain flat tin, chill and baked blind at 190°C for 20-25mins until crisp & golden brown. Once the pastry is cooked turn the oven down to 120ºC.

Place the whipping cream in a heavy based saucepan and bring to the boil. Separate the eggs and place the egg yolks into a bowl and reserve the whites for another recipe. Add the sugar to the yolks and using a whisk mix together thoroughly without aerating the mixture too much.

Pour the boiled cream onto the egg yolk mixture and mix well. Pass through a fine sieve into a jug and remove any froth from the surface of the custard by skimming with a spoon or with a quick flash of a blowtorch! (If you have one to hand!)

Pour the strained custard into the prepared Pâte Brisée pastry case. Generously dust the top of the custard with the grated nutmeg to completely cover the surface. Bake for 30-35 minutes until the custard has just set. Remove from the oven and cool to serve at room temperature.


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