Custard Tart

I made this tart a few weeks ago and have not been that eager to share it with you as I did not like it! It was my first attempt at pastry and it was a bit of a nightmare, I even thought about giving up half way through! However I persevered and the results were better than expected however, it turns out I do not like Custard Tart, not that my fiance was complaining! Here is how to make it;


For the Pastry

  • 150g of Plain Flour (plus extra for dusting)
  • 25g of Sugar
  • 125g of Butter
  • 1tbsp of Water

For the Filling

  • 3 Eggs
  • 150ml of Milk
  • 150ml of Cream
  • 1tsp of Nutmeg
Custard Tart
Custard Tart


  1. Sieve the flour and sugar in a large bowl
  2. Then add the butter in cubes and begin to rub in the butter with your fingertips until the mixture resembles breadcrumbs
  3. Add the water and form together as a soft dough
  4. Wrap in cling film and place in the refrigerator for 30 minutes.
  5. Then once chilled, roll out the dough on a lightly floured service to form a round disc, slightly larger than 24cm
  6. Pick up the rolled dough (very carefully) and use to line the tin, leaving extra around all edges as the dough will shrink considerably
  7. Prick the pastry lightly with a fork and leave to chill for a further 30 minutes
  8. Again once chilled preheat the oven to 190C and line the tart with foil and fill with baking beans
  9. Place in the oven and bake for 15 minutes
  10. Then remove the foil and baking beans and bake for a further 15 minutes
  11. Take the tart out of the oven and start on your filling
  12. Whisk the eggs, cream, milk and nutmeg together
  13. Pour into the baked tart case and return to the oven for 25 to 30 minutes
  14. Serve with fresh strawberries or strawberry sauce
Custard Tart with Strawberry Sauce
Custard Tart with Strawberry Sauce

I hope I have not put you off making my Custard Tart recipe… I mean, if you like baked custard then this will probably be delicious, unfortunately I did not find out that I did not like it until I had spent hours baking it! For me the strawberry sauce was a welcome addition, if not only to hide the eggy taste!

However it was a learning experience and the few things I have learned are as follows, do not drop the pastry half way through and have to start again, use proper baking beans and finally pastry take practice!


4 Comments Add yours

  1. marthabernie says:

    It is definitely an aquired taste!

    1. Maybe I should try things at least one before making them!

  2. MCS Gal says:

    Sounds like a good recipe – I like custard.
    When I make it, I will remember to NOT drop the pastry on the floor 🙂

    1. If only I had such luck, although I am not sure I will be making it again!

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