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A Taste of Home – Baked Egg Custard Tart

The scent of nutmeg always takes me back. Not to a specific place, but to a feeling – the warmth of my grandmother’s kitchen, the gentle hum of the oven, and the anticipation of something delicious emerging, golden brown and fragrant. She wasn’t a fancy baker, but her egg custard tarts were legendary. Each bite was a comforting hug, a reminder of simple pleasures and unconditional love. Making these tarts now is more than just following a recipe; it’s a way to reconnect with those precious memories and share that same feeling with others.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Yields: 20 tartlets
Serves: 10
Dietary Type: Not specified

Ingredients

For the Pastry:

6 ounces plain flour
2 ounces cornmeal
2 ounces ground almonds
4 ounces butter
2 ounces caster sugar
1 egg
2 egg yolks

For the Custard:

10 fluid ounces whole milk
7 fluid ounces single cream
4 eggs
½ vanilla bean
4 ounces caster sugar
1 pinch nutmeg

To Finish:

1 tablespoon icing sugar

Equipment Needed

Thick bottomed pan
Mixing bowls
Pastry cutter
Rolling pin
Tartlet tins
Fine sieve

Instructions

First, prepare the custard. In a thick bottomed pan, combine the whole milk and single cream. Split the vanilla bean and scrape out the seeds, adding them to the milk and cream mixture. Discard the vanilla pod after use.
Gently heat the milk and cream mixture and simmer for a couple of minutes to infuse the flavor. Be careful not to allow the mixture to boil.
Remove the pan from the heat and transfer the infused milk and cream to a cold mixing bowl to allow it to cool completely.
Now, make the pastry. In a separate large mixing bowl, add the plain flour, cornmeal, and butter.
Using your fingertips or a pastry blender, rub the ingredients together until the mixture resembles breadcrumbs.
Add the ground almonds and caster sugar to the flour mixture and combine thoroughly.
Bind the dry ingredients together with the whole egg.
If the dough appears too dry, add a little additional beaten egg until the consistency is right. Important: Do not add any liquid other than egg, as this will result in a biscuity texture when cooked.
Allow the pastry to rest in a cool place for 30 minutes. This allows the gluten to relax, resulting in a more tender crust.
While the pastry is resting, preheat the oven to 120°C (250°F). This low temperature is crucial for a smooth, creamy custard.
Once rested, roll out the pastry on a lightly floured surface until it is approximately 3mm thick.
Using a round pastry cutter, cut out circles of the pastry and line individual tartlet cases. Gently press the pastry into the cases, ensuring there are no air bubbles.
Allow the lined tartlet cases to rest for another 20 minutes in a cool place. This will help prevent shrinkage during baking.
Bake the tartlet cases until they are blind baked – approximately 10 minutes. They should be lightly golden and set.
Allow the baked tartlet cases to cool for 10 minutes.
Brush the insides of the pastry cases with liquid egg yolk so they are just coated. This creates a seal that will prevent the custard from soaking into the pastry, helping it stay as crisp as possible.
Return the tartlet cases to the oven for 5 minutes to seal the cases with the egg wash.
Now, finish the custard. Into the cooled milk and cream mixture, add the eggs and caster sugar.
Whisk the eggs and sugar into the milk and cream until well combined. Be careful not to over-whisk, as this can introduce air into the mixture and result in a less smooth custard.
Strain the egg mixture through a fine sieve to ensure the custard has no shell fragments or any undissolved sugar granules. This step is essential for a perfectly smooth custard.
Carefully pour the custard mixture into the prepared tartlet cases, taking care not to overfill them.
Grate a light covering of nutmeg over the top of each tart. Nutmeg adds a warm, aromatic note that complements the creamy custard perfectly.
Place the tartlets carefully in the preheated oven.
A Pro Tip: If possible and your oven shelf will pull out and remain steady, put the tray of tartlet cases on the oven shelf before filling them. This avoids having to move the filled tartlets, which can lead to spills and uneven custard.
Cook the tarts for approximately 20 minutes. The custard should be firm to the touch when they are done.
Remove the tartlets from the oven and allow them to cool completely in the tartlet cases. The custard will continue to set as it cools.

Expert Tips & Tricks

For an extra-rich custard, substitute half of the milk with double cream.
If you notice the tartlets browning too quickly, tent them loosely with foil during the last few minutes of baking.
To ensure even baking, rotate the baking sheet halfway through the cooking time.

Serving & Storage Suggestions

These baked egg custard tarts are delicious served warm or cold. For an extra treat, serve them with a dollop of fresh cream or a scoop of vanilla ice cream. They are also wonderful alongside a cup of tea or coffee.

Store leftover tarts in an airtight container in the refrigerator for up to 3 days. They can be enjoyed cold straight from the fridge. I would recommend eating the tarts as soon as possible. The pastry can lose its crispness over time due to the moisture in the custard. They can be frozen for up to 1 month, but the texture of the custard may change slightly upon thawing. To reheat, bake at a low temperature (around 100°C or 212°F) for a few minutes until warmed through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	381.6 kcal	N/A
Calories from Fat	187 g	49%
Total Fat	20.8 g	32%
Saturated Fat	10.3 g	51%
Cholesterol	184.8 mg	61%
Sodium	124.8 mg	5%
Total Carbohydrate	41.1 g	13%
Dietary Fiber	1.6 g	6%
Sugars	21.6 g	86%
Protein	8.8 g	17%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Substitute the plain flour with a gluten-free all-purpose flour blend. You may need to add a little more egg to achieve the correct dough consistency.
Dairy-Free: Use almond milk or coconut milk instead of whole milk and single cream. Consider using a dairy-free butter substitute for the pastry.
Lemon Infusion: Add a teaspoon of lemon zest to the custard mixture for a bright, citrusy flavor.
Spiced Custard: Add a pinch of ground cinnamon or cardamom to the custard for a warm, festive twist.

FAQs (Frequently Asked Questions)

Q: Why is my custard watery?
A: Watery custard is usually a result of overcooking or cooking at too high a temperature. The custard “boils” and separates. Ensure you use a low oven temperature (120°C/250°F) and check the custard frequently.

Q: How do I prevent the pastry from shrinking?
A: Resting the pastry dough both before and after lining the tartlet cases is crucial. This allows the gluten to relax, minimizing shrinkage during baking. Also, blind baking the crust helps to set it before adding the wet custard.

Q: Can I make the pastry ahead of time?
A: Absolutely! The pastry dough can be made up to 2 days in advance and stored in the refrigerator, tightly wrapped. Allow it to come to room temperature slightly before rolling out.

Q: What if I don’t have vanilla bean?
A: You can substitute with 1 teaspoon of vanilla extract. Add it to the cooled milk and cream mixture along with the eggs and sugar.

Q: How do I know when the custard is done?
A: The custard should be firm to the touch around the edges but still have a slight wobble in the center. It will continue to set as it cools.

Final Thoughts

I hope you’ll give this recipe for baked egg custard tarts a try. It’s a simple yet satisfying dessert that’s perfect for any occasion. Whether you’re seeking a taste of nostalgia or simply a delicious treat, these tarts are sure to please. Don’t hesitate to experiment with variations and make them your own! I would love to hear your feedback – let me know how they turn out! Perhaps enjoy them with a glass of chilled dessert wine for an extra touch of elegance.

A Taste of Home – Baked Egg Custard Tart Recipe