Custard Tart

4 September 2014

Custard tart /

Now we're onto week 5 of the Great British Bake Off and the theme was... PIES & TARTS! I'm not very confident with anything pastry related so I was really looking forward to seeing what the bakers would be making. The challenges this week were Custard tarts {signature bake}, Mini pear pies {technical} and Three-tiered pies {showstopper}. 

As soon as I saw what the challenges were, I decided to have a go at a custard tart. I've never made one before and thought it would be a doddle. Now I've actually had a go I can totally appreciate how hard it was for them to make in two and a half hours! However, it is SO worth it. I'm not a massive fan of shop bought custard tarts but after making this, I could eat homemade custard tart all day long! 

I made it for dessert when my parents came for tea. They are somewhat experts when it comes to custard tart and they absolutely loved it. Oliver wolfed down a huge slice too so it was a massive hit with everyone.

Custard tart /

Custard Tart

Serves 8
Prep time 30 minutes
Baking time 1 hour 30 minutes

For the pastry
140g butter, chilled and diced
250g plain flour
100g caster sugar
1 egg, beaten
1 tbsp whole milk

For the custard
250ml double cream
250ml milk
1 vanilla pod, split
whole nutmeg
8 egg yolks
100g caster sugar

To make the pastry, rub the butter into the flour until it looks like fine breadcrumbs. Add the sugar and stir. Add the egg and milk and mix together to form a ball of dough. Wrap in clingfilm and chill in the fridge for 30 minutes.

On a well floured surface, roll the pastry out then line a 20cm loose bottomed tart tin, leave about 2cm of pastry hanging over the edge. Pop in the fridge for 30 minutes to chill.

Preheat the oven to 180C/gas mark 4. Line the case with baking parchment, cover with baking bean/rice/lentils and bake blind for 20 mins. Take out the beans and greaseproof paper and pop back in the oven for a further 20 mins until the base is biscuity. Take out of the oven and  trim off the pastry edges.

Turn down the oven temperature to 150C/gas mark 2. Now make the custard. In a medium sized pan, put the cream, milk, vanilla pod and a small grating of nutmeg and bring to the boil. Beat the egg yolks with the sugar until pale, then pour the hot milk and cream over them, whisking constantly. Sieve the custard into a jug or bowl to remove any bits.

Carefully pour the custard into the pastry case and grate some more nutmeg over the top. Tip: to avoid spilling the custard, put the empty pastry case in the oven, then pour in the custard filling. Bake for 50 mins or until set round the outside but still with a wobble in the middle. Take out of the oven and leave to cool completely before serving in slices. Grate over more nutmeg if you like {I do!}

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  1. Love custard tarts so much! This looks yummy! Thanks for linking up to #tastytuesdays

  2. that looks a mighty fine custard tart for your first time . i have never made one either and i am not even sure if I have ever eaten one to be honest! in fact i have never even made my own custard! i always open a tin of Devon's finest lol!
    thank you for linking up x x


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