Custard Tart Recipes

Custard tarts have been a part of the English cuisine for hundreds of years. The recipe didn't take time to prepare and was often made for Sunday tea.
Tastessence Staff
Custard Tarts
This delicious dessert is one of many traditional English recipes that have been popular since Medieval times. British royalty has always been partial towards it. It was even served as dessert for the 80th birthday celebrations of Queen Elizabeth II. Here are some quick and easy recipes on how to prepare this lavish dessert.
Baked Custard Tart
This recipe is also called egg custard tart or just custard pie. The ingredients required for this recipe are:
  • All-purpose flour, 150 grams
  • Butter, 80 grams
  • 3 whole eggs + 2 egg yolks (lightly beaten)
  • Single cream, 1 pint
  • Vanilla extract, ½ teaspoon
  • Nutmeg (freshly grated), ½
  • Salt, a pinch
  • Water, 3 tablespoons
  • In a bowl, mix the flour, butter, and salt. Now, mash the mixture using your fingers till the flour resembles fine breadcrumbs.
  • Add water to it and knead well, till you get a tough ball of dough. If you feel the mixture is too dry, add some more water to it.
  • Wrap the dough in cling film and chill it in the refrigerator for half an hour.
  • Gently roll the dough and then line the base of the tart tin with a baking sheet. When you are rolling the dough, make sure you do not stretch it too much, as it may develop cracks in the oven.
  • All over the pastry brush a little beaten egg. This helps in sealing the pastry when you are cooking it.
  • Beat the whole eggs and egg yolks, with sugar. Also, warm the cream to a gentle simmer and then slowly pour it over the beaten eggs.
  • Add vanilla extract and pour the mixture through a sieve into the pastry case, and sprinkle nutmeg on top.
  • Heat the oven to 425 °F. Place the tart on the baking sheet and let it bake in the preheated oven for 12 to 15 minutes, until the pastry turns golden-brown.
  • Reduce the temperature to 350 °F and continue to bake the tart for 20 to 25 minutes, till you see the custard, set.
Apple Custard Tart
  • Unbaked pastry shell, 1
  • Sour cream, 1½ cups
  • Sweetened condensed milk, 1 can
  • Frozen apple juice concentrate (thawed), ¼ cup
  • Vanilla extract, 1½ teaspoons
  • Cinnamon powder, ¼ teaspoon
  • Apples (sliced thin), 2
  • Butter, 1 tablespoon
  • Egg, 1
  • Apple cinnamon glaze (packaged)
  • Bake the pastry shell for 15 minutes in a preheated oven set to 375 °F.
  • In a bowl, beat the sour cream, condensed milk, apple juice concentrate, egg, vanilla extract, and cinnamon powder.
  • Pour this mixture into the pastry shell and bake for about 30 minutes, or till you see the tart set.
  • In the meantime, cook the apples in the butter, till they become tender and crisp. Arrange the cooked apples on the pie and drizzle with the glaze.
Raspberry Custard Tart
  • Butter, 3 tablespoons
  • Sugar, ½ cup
  • All-purpose flour, ¾ cup
  • Pecans (chopped and toasted), ¼ cup
Filling ingredients
  • Sugar, ⅓ cup
  • All-purpose flour, ¼ cup
  • Milk, 2¼ cups
  • Egg yolk, 1
  • Almond extract, ¼ teaspoon
  • Seedless raspberry spreadable fruit, 1 jar
  • Fresh raspberry, 1½ cups
  • In a mixing bowl, beat the butter and sugar together for 2 minutes.
  • Add the flour and nuts to form a mixture.
  • Brush the tart pan (with removable bottom) with cooking spray or butter.
  • Spread the butter and sugar amalgam on the bottom and sides of the pan.
  • Bake at 425 °F for about 8 to 10 minutes; let it cool on a wire rack.
  • In a small saucepan, mix the sugar and flour. Now add the milk and stir till the mixture turns smooth.
  • Then, cook over medium heat till the mixture thickens and starts to bubble. Reduce the heat and let it cook for 2 minutes.
  • Take the pan off the heat, and add the egg yolk to it. Return it to the stove and continue to mix it.
  • Bring the mixture to a gentle boil and cook for 2 minutes.
  • Remove the pan from the heat and add the extract to it; stir well.
  • Pour the amalgam on the crust and refrigerate till the tart sets.
  • Whisk fruit spread until it is smooth, and it spread over the tart. Garnish it with raspberries.