Custard Tart


Custard TartCustard Tart is a pastry consisting of an outer pastry crust filled with egg custard and baked

Serves: 6



  • 175g Plain Flour
  • Pinch of Salt
  • 40g of Lard
  • 40g of Butter
  • Ingredients - Filling
  • 3 Large Eggs, plus 2 large egg yolks
  • 570ml SIngle Cream
  • 50g Caster Sugar
  • 1/2 Teaspoon Vanilla Extract
  • 1 1/2 whole nutmegs grated.
  • 1 Level teaspoon of soft butter.



Start by making the pastry.  Sieve the flour into a large mixing bowl.  Cut the butter and lard into cubes and add to the bowl with the salt.  Rub the butter and lard into the flour with your fingertips until crumbly and well incorporated.  Sprinkle approximately 2 tablespoons of water all over the mixture and begin blending together with a pallet knife or round bladed knife.  Carefully add a little extra water if you feel the mixture is too dry but only a little at a time.  Bring the dough together with your hands and mould into a ball that leaves the bowl clean.  If you have any bits left in the bowl add a little more water to incorporate them.  Place the pastry in some cling film or foil and place in the fridge to rest for 20 - 30 minutes.

Pre-heat the oven to Gas 5, 190 centigrade and place a baking sheet to pre-heat on the centre shelft.

Roll out the pastry into a circle large enough for the pie dish or tin. Place the pastry into the dish and press down carefully to make sure it fits into the sides and bottom of the dish. Prick lightly all over with a fork. Trim of the excess pastry from the edges of the dish with a knife. Brush the pastry all over with some beaten egg. and bake in the centre of the oven for 20 minutes until golden. If the pastry rises in the middle prick again with a fork and press down carefully. When cooked, remove from the oven, leaving the baking sheet there.

Reduce the oven temperature to Gas 3, 170 centigrade.

Put the cream in a saucepan and heat until gently simmering. Gently beat the eggs and sugar together with a balloon whisk in a glass (heatproof) jug. Pour the hot cream over the eggs and sugar and add the vanilla extract and half of the grated nutmeg. Whisk gently to incorporate all of the ingredients.

Put the pastry case back on the the baking sheet and carefully pour in the custard mixture. Sprinkle the remainder of the nutmeg over the top and dot the butter over the surface and bake int eh oven for 30 - 40 minutes until the filling is golden and slightly risen and firm in the centre. Serve hot or cold.