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Home • Recipe • Custard Tarts
Published by Amy
The humble Custard Tart. Who’d have thought a little pastry bowl, filled with some creamy custard could be so delicious? Something so simple but that works so 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, that 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 harder 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 your follow the recipe, you can’t really go wrong.
What’s also great about this Custard Tarts recipe is that it focuses on two key processes in many areas of baking: Making pastry and making the custard. Once you’ve mastered either (or both!) of these skills, the world of opportunity in baking becomes even more exciting.
Caster SugarYou’ll notice that in this recipe caster sugar is used in both the pastry and the custard, that 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 MargarineAll 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 FlourFlour 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 flour is perfect.
EggsA total of 4 eggs is required for the entirety on 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 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!
MilkWhen it comes to making custard, a full-fat milk will give you a richer custard but talking from experience, any milk will really do.
NutmegNutmeg just belongs with custard, especially on a custard tart. You could use fresh nutmeg (if you have it) but ground nutmeg is what I always have in, so that’s what this recipe uses.
• You can use Ready-Roll Shortcrust Pastry for this recipe. However it’s super easy to make our own pastry, plus it tastes much nicer.
• It is also mentioned in the recipe too but it is really important not to boil or over-heat your milk. If your milk is too hot, it will cook your egg yolks when it comes to mixing it into the custard. Warm is all this is needed and I find the easiest way to measure this is just by touch – dip a clean(!) finger into your milk periodically to monitor the temperature of it.
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 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.
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Hello, I’m Amy, the voice-behind and creator-of Baking with Granny.
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