These classic Custard Tarts are a true British favourite. Crisp, sweet pastry filled with smooth, egg custard and a sprinkle of nutmeg. And they’re surprisingly simple to make at home.
The humble Custard Tart. Who’d have thought a little pastry case, filled with some creamy custard, could be so delicious? Something so simple, yet it works unbelievably well.
I had actually been thinking about doing this recipe for a while now, but the idea of experimenting with custard somewhat scared me. Hands up, I’m a Birds Custard girl through and through! Whenever I’ve fancied custard with something like our Sticky Toffee Pudding or Apple Pie, I simply grab a tub of good old-fashioned Birds Custard Powder and fulfil my custard needs the easy way.
The idea of real custard, made with milk, sugar and eggs, was a whole other world to me. But for that sweet creamy custard, which sets almost like jelly, which is essential for a Custard Tart, fresh custard is a must.
And guess what? Custard is waaaay easier than I had built it up to be. Not quite spoonful-of-powder-into-some-milk easy. But certainly not more complex than any other aspect of baking. Of course, there can be issues that may arise (hello, sweet scrambled eggs from milk that is too hot!), but as long as you follow the recipe, you can’t really go wrong.
Custard tarts have been a staple of British baking for centuries. Once known as “doucettes,” they were being baked in England as far back as the 14th century, including at the coronation feast of King Henry IV.
Today’s version is probably a little more modern but just as iconic. Crisp, sweet pastry filled with smooth, set custard and topped with a dusting of nutmeg. You’ll still find them in bakeries and cafes across the UK.
Ingredients:
Caster Sugar
You’ll notice that this recipe uses caster sugar (superfine sugar) in both the pastry and the custard. This is because we are using a sweet, rich pastry for the casing of these little custard tarts. So, you’ll need a total of 100g of caster sugar, but in separate quantities of 65g and 35g.
Butter or Margarine
All pastry recipes require a fat, and since this is a rich shortcrust pastry, butter or margarine is best. If you do opt for margarine, try to get a block margarine as opposed to a spreadable one – this will make your pastry easier to work with and not too soft.
Plain Flour
Flour is another must-have for the pastry part of the tarts. Again, this is a shortcrust pastry, so no raising agents are required; good old-fashioned plain (all-purpose) flour is perfect.
Eggs
A total of 4 eggs is required for the entirety of this recipe; however, that only consists of 1 whole egg and then 3 egg yolks. The whole egg is going into the pastry mixture, and it adds that extra richness we want, as well as helping bind the pastry.
The egg yolks are for the custard – don’t just throw away the egg whites, though! You can use them to make our fool-proof Meringues recipe!
Milk
When it comes to making custard, a full-fat milk will give you a richer custard, but talking from experience, any milk will really do.
Nutmeg
Nutmeg just belongs with custard, especially on an easy custard tart. You can use fresh nutmeg (if you have it), but I always have ground nutmeg on hand, so that’s what this recipe uses.
Top Tips for Egg Custard Tarts:
• Chill Your Pastry Dough: Once you’ve made your pastry dough, pop it in the fridge for at least 30 minutes. This helps it relax, which means less shrinkage when it bakes, and makes it easier to roll as well.
• Ready-roll Pastry is Fine: You can use Ready-Roll Shortcrust Pastry for this recipe. However, it’s super easy to make your own pastry, plus it tastes much nicer.
• Use a Shallow Bun Tin: This Custard Tarts recipe is written with a shallow bun tin in mind. A muffin tin is too deep, so stick to a shallow bun tin.
• Warm the Milk Gently: You want your milk just warm enough to mix with the eggs – do not let it boil! Too hot and it could scramble the eggs, too cool and the custard might not set properly. Warm is all that is needed, and I find the easiest way to gauge this is just by touch – dip a clean(!) finger into your milk periodically to monitor the temperature of it.
• Cool in the Tin Before Removing: Once baked, leave the tarts to cool in the tin for at least 10–15 minutes. They’ll firm up and be much easier to lift out without breaking.
More British Baking Recipes:
Custard Tarts
INGREDIENTS
For the Pastry
- 65 g Caster Sugar (Superfine Sugar)
- 175 g Butter or Block Margarine
- 1 Free-range Egg
- 250 g Plain Flour (All-purpose Flour)
For the Custard
- 300 ml Milk
- 3 Egg Yolks
- 35 g Caster Sugar (Superfine Sugar)
- Ground Nutmeg
INSTRUCTIONS
For the Pastry
- In a large bowl, cream together the caster sugar and butter/margarine until light and fluffy. Add the egg and mix until combined - if the mixture looks like it's starting to curdle, simply add a tablespoon of your flour to help the mixture bind.
- Sift in the flour and mix to create a dough, using your hands when it starts to come together. Transfer the dough to a floured surface and gently knead until it is smooth. Wrap the dough in clingfilm and place in the fridge to chill for at least 1 hour.
- Once your dough has chilled, remove it from the fridge and preheat your oven to 180°c (160°c for fan-assisted ovens, Gas Mark 4 or 350°F). Generously grease a 12-cup bun tray with some excess butter/margarine and set aside.
- Gently knead your dough on a floured surface before rolling it out to 5mm thick. Using a cutter slightly larger than the hole on your bun tray, cut the pastry into circles (a 9cm with fluted edges cutter should be good). Place each circle into your prepared bun tray, ensuring they are moulded into the bottom and the edges of your bun tray, taking care not to trap air under the pastry.
- Once you have all 12 of your pastry casings ready, pop the tray into the fridge while your prepare the custard.
For the Custard
- In a small milk pan, gently warm the milk over a medium heat, but do not allow it to boil.
- Whilst the milk is warming up, in a large jug whisk the egg yolks and caster sugar together with a fork until it becomes lighter in colour and a creamy consistency
- Once your milk has warmed up, pour it into the jug over the egg/sugar, continuing to stir the mixture while you do.
- Remove your pastry casings from the fridge and pour the custard evenly into each tart; they should be nearly full. Then sprinkle a little pinch of nutmeg on top of the custard in each tart.
- Very carefully (because your custard can spill!), pop the tarts into your pre-heated oven and bake them for 20-25 minutes. Allow the tarts to cool in the tray for at least 15 minutes before transferring to a wire rack to cool completely, or enjoy while still warm.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
- Storage: Once cooled, store your custard tarts in an airtight container in the fridge. They’ll keep well for 2-3 days. For the best texture, let them come back to room temperature before serving.
- Freezing: Custard Tarts can be frozen, but the texture of the custard may change slightly once defrosted, sometimes becoming a little grainy. If freezing, wrap them individually in cling film and store in an airtight container. Defrost in the fridge overnight.
- Make Ahead: The pastry can be made in advance and kept in the fridge for a couple of days, or frozen for up to a month. The tarts themselves are best enjoyed when fresh, but are still lovely the next day.
How to make homemade egg Custard Tarts?
Can I use shop-bought pastry instead?
How do I know when the custard is baked?
Originally published in March 2021. Updated in June 2025.
Thank you to Naomi Seiler for creating the updated photos.
27 responses
They look delicious,I was wondering,could you make them with out the pastry,thank you
Absolutely you can do it without pastry just a glass dish of custard and grated nutmeg in the oven… although I have used thin sliced apple in the past as a substitute for pastry x
Can you use ready made puff pastry
no silly hahahahah
needs pastry for the gluten strands to hold he custard.
Can you make as larger single egg custard tart?
Thankyou
Sally-Anne
I haven’t tried yet but look delicious
This pastry came out awful for me, was like a bowl of mashed potatoes. Trying to lift it out the bowl was sticking everywhere, no amount of flour would let me knead it. Managed to get it into the fridge, but I’m not holding out much hope. Are the measurements correct, seemed very very wet.
After cooling the pastry I was able to roll it out. I think I had melted the butter to much when mixing with sugar. Custard came out fine, I added touch of vanilla extract to mine. My oven is bit uneven, I turned them round halfway through cooking. I would have preferred them slightly paler and the custard top just started to get ridges rather than smooth, so next time I will cook for few minutes less and lower temp (fan oven). The taste is lovely, just need to get the presentation better.
Can this be made with coconut milk?
Best custard tarts ever!
Fantastic! I don’t know why I left it so long before attempting to make custard tarts! I used pre made tart shells, I usually make my own pastry but it saved time in a busy day. Thank you!
Instead of using just milk, can cream be added to the milk.
Love them wanted to make for years for my husband but was afraid. They came out delicious thank you!
How thick should your pastry be for a large custard tart
Same as a small one approximately 5mm
Hi Ray, It’s a bit late but I did this custard in a 7 inch flan dish with pastry the same thickness I did it in the afternoon it lasted while the next morning.
Order in for more eggs.
Best recipe for custard ever.
Hi Amy, I am very adapt at baking cakes I do lots of diffrent one’s but pastry is my down fall it never rolls out easy for me but I had a go at the custard tarts as i say it went well till the rolling of the pastry mine was a bit thick and stuck to my rolling pin but I carried on got it in the muffin tray then put the custard in well it came out of the jug in a rush one or two were flooded never the less I bunged them in the oven, the flooded custard burned on as it does, But then hold the front page!! I got the tarts out, after cooling they disapeared it took two minutes for them to be eaten.
This is the best recipe for custard tarts ever, I will be doing more and more and more.
Thank you,
I have just done this recipe, after never baking anything in my life and WOW what a success. All my Filipino family members loved them as well as I did. I am English and have eaten many custard tarts in my life and this recipe was delicious thank you
Would these freeze to make ahead please?
I don’t know what I did wrong but these just won’t set. Seems like waayyyy too much milk for the custard mix, if you ask me.
Can’t get plain flour where I live. What flour can I use?
I followed the recipe instructions but custard would not set, any advice please…
NO MENTION OF OVEN TEMPERATURE
Step 3 – 180°c (160°c for fan assisted ovens or Gas Mark 4).
Hope that helps!
Could you replace the custard with lemon curd filling (out of the jar)?
Thanks
Marie it wouldn’t be called a custard tart. It would be called a lemon curd tart.
Replaced a third of the milk with double cream .custard was delicious with a lovely decadent texture . Will probably add vanilla next time just for personal preference. Will definitely be cooking again