How to Make Custard Tart – A Classic British Dessert

--- published by foodie Parmod.

Nothing says traditional British baking quite like the custard tart. This timeless dessert features a crisp shortcrust pastry filled with a smooth, creamy egg custard and a touch of freshly grated nutmeg. It’s a firm favourite across the UK, from bakeries to Sunday lunch tables – and now, you can make it from scratch in your own kitchen.

In this post, you’ll learn how to make custard tart with straightforward ingredients, step-by-step instructions, and helpful tips to get that perfect wobble every time.

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Ingredients (Serves 6–8)

For the pastry:

200g plain flour

100g unsalted butter (cold and cubed)

1 tbsp caster sugar

1 medium egg yolk

2–3 tbsp cold water

For the custard filling:

300ml whole milk

150ml double cream

3 medium eggs

2 medium egg yolks

75g caster sugar

1 tsp vanilla extract or seeds from ½ vanilla pod

Freshly grated nutmeg (for topping)

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Equipment Needed

20–23cm tart tin (preferably loose-bottomed)

Rolling pin

Mixing bowls

Whisk

Saucepan

Baking beans or dried pulses

Baking paper

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Step-by-Step Instructions

1. Make the Pastry

In a large bowl, rub the flour and cold butter together with your fingertips until it resembles fine breadcrumbs. Stir in the sugar, then add the egg yolk and a tablespoon of cold water at a time, mixing until it forms a smooth dough. Do not overwork it.

Flatten into a disc, wrap in cling film, and chill in the fridge for 30 minutes.

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2. Roll and Blind Bake

Preheat the oven to 180°C (160°C fan) / 350°F / Gas mark 4.

Roll out the pastry on a lightly floured surface to about 3mm thick and line your tart tin. Trim the edges and prick the base with a fork. Chill for another 10 minutes.

Line the pastry case with baking paper and fill with baking beans. Blind bake for 15 minutes, then remove the beans and paper and bake for another 5 minutes until just golden. Set aside to cool slightly.

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3. Prepare the Custard

While the pastry cools, gently heat the milk, cream, and vanilla in a saucepan until warm but not boiling.

In a separate bowl, whisk together the eggs, egg yolks, and caster sugar. Slowly pour the warm milk mixture into the eggs, whisking constantly to prevent curdling.

Strain the custard through a fine sieve into a jug to ensure smoothness.

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4. Fill and Bake

Reduce oven temperature to 160°C (140°C fan) / 320°F / Gas mark 3.

Pour the custard into the pastry case and grate fresh nutmeg generously over the top. Carefully place the tart in the oven and bake for 30–35 minutes, or until the custard is just set with a slight wobble in the centre.

Remove and allow to cool completely in the tin.

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Serving Suggestions

Custard tart is delicious served chilled or at room temperature. Enjoy it as a light dessert after a Sunday roast, with a dollop of whipped cream or a few fresh berries. It also pairs beautifully with a cup of English tea for an afternoon treat.

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Tips for Success

Don’t overbake – the custard should still have a slight wobble when you take it out of the oven.

Straining the custard makes it extra smooth and prevents any eggy bits from spoiling the texture.

If your pastry shrinks during baking, make sure to rest and chill it properly before baking.

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Why You’ll Love Homemade Custard Tart

Making custard tart from scratch may take a bit of time, but the results are more than worth it. The crisp, buttery pastry and silky smooth custard create a contrast of textures that’s pure comfort. Plus, it’s a lovely way to impress guests or bring a nostalgic touch to your table.

Whether you're recreating a school dinner classic or indulging in a bit of old-fashioned baking, this British custard tart recipe is sure to become a favourite.

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--- write ✍️ by foodie Parmod.