Custard Tart

An English classic custard tart featuring a creamy egg filling baked in a crisp pastry case with grated nutmeg.

Baking Vegetarian Dessert British Classic

Estimated Nutrition

Calories

430.7

kcal / serving

2584.2 kcal total

Carbs

32.4g

per serving

194.5 g total

Fat

30.5g

per serving

182.8 g total

Protein

7.1g

per serving

42.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

piece

Shortcrust Pastry Case

22cm size

Caster Sugar

Dairy

300

Full-Fat Milk

200

Double Cream

count

Egg

large free-range

count

Egg Yolk

free-range

NutsSeeds

pinch

Nutmeg

ground

Method

Bake for 40 minutes until just set and leave to cool before serving.

Pour the custard into the pastry case and grate nutmeg over the top.

Pour the hot milk mixture over the eggs and beat gently.

Preheat the oven to 190°C.

Whisk the eggs, egg yolks, and sugar together in a bowl.

Heat the milk and cream in a saucepan until nearly boiling.

Remove the case and reduce the oven temperature to 160°C.

Bake the pastry case for 15 minutes until firm and lightly browned.