Custard Tarts – Erren’s Kitchen

This indulgent Egg Custard Tart recipe has a buttery crust and a creamy filling that’s topped with nutmeg. A British classic!

My English husband loves custard tarts. I had never heard of them before I moved to England. He buys these store-bought tarts that don’t look crisp. I knew I could do better than that so I started developing my own recipe. The first batch I made ended up all over my kitchen floor when I dropped the tray taking them out of the oven. That was a sad day.

This was my second batch and both times they smelled fantastic while they baked. I’ve never been a big fan so I surprised myself when I ate one warm. I know they are supposed to be eaten at room temperature, but I couldn’t wait and it was delicious!

These tarts are really simple to make. If you buy a ready-made crust, it would take no time at all, but I promise the homemade crust is worth the added effort!

Why This Recipe Works

This recipe uses homemade pastry which makes these tarts extra special.
Nutmeg adds a little bit of spice keeping the tastes simple but delicious.
Golden syrup adds a depth of flavor to the custard.

How to Make Custard tarts

Make the pastry.
Prepare the egg custard
Pour the custard into the pastry cases and bake.
Serve and enjoy!

I make my crust using a food processor (I don’t own a stand mixer so I make most things with a food processor). If you like a tart as much as I do, why not expand your baking repertoire with my Pumpkin Streusel Tarts, or a lovely savory version Feta and Caramelized Onion Tarts.

Step by Step Instructions

Sift flour and then add it to a food processor. Add the sugar, and salt and pulse a couple of times to mix. butter flour and sugar in a food mixer

Then add the rest of the butter and pulse 6 to 8 times until the largest pieces of butter are about the size of large peas.

Sprinkle the mixture with about 2 tablespoons of the ice water (leaving the cubes behind) then pulse again. Then add more ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together.

You know that the mixture is ready if when you pinch some together with your fingers and it holds together. Be careful with the amount of water you add, too much and the crust will be tough

fingers pinching the mixture to test the structure, with the food mixer in the background

the sugar, butter and flour mixed into a crumb in the food mixer

Empty the crumbly dough mixture from the food processor onto a clean, dry, floured surface. the crumbly dough mixture tipped out on to a work surface

Form a mound with the mixture and knead briefly (just a couple of turns) and form it a disk. a ball of dough

Cover it with plastic wrap and chill for at least 1 hour (although it can be up to a few days or even frozen at this point).

Using a cookie cutter slightly larger than your cupcake sections in a cupcake pan, cut the dough into 12 circles. a grey metal cupcake pan with a bright orange cookie cutter

Place the circles into the sections and chill again for 20 minutes. the pastry pressed into the cupcake pan ready to be filled

Meanwhile, prepare the custard filling by beating the egg yolks and egg together and then add the sugar, vanilla extract, and syrup/honey to the mixture and beat well. a pink plastic bowl with eggs being whisked with a metal egg whisk

Warm the milk in a small saucepan just to a simmer, but do not boil. Pour the hot milk into the egg mixture, whisking well to combine. milk and egg mixture being whisked in a pink bowl

Pour the custard into tarts and sprinkle with grated nutmeg. custard mixture poured into the pastry wells in the cupcake pan

Bake for 35 minutes or until set.

When you take them out of the oven, they may be inflated. This is totally normal and they will deflate during the cooling time.

Cool on a wire rack.

Serve and enjoy!

Storing Instructions ?

Storing at room temperature: The tarts will keep in an airtight box at room temperature for up to 2 days. If they become soft, crisp them up by heating them in the oven for 5 minutes.
Storing in the fridge: Custard Tarts can be kept in the fridge for up to three days.
Freezing: You can freeze custard tarts, however, the water from custard will melt into the pastry making them soggy. Be aware they won’t be as good as when freshly baked..

one custard tart up against a stack of tarts

Let’s Make
Custard Tarts

This British classic, once baked, will become a classic in your home too.

Prep40 minutes

Cook35 minutes

Total1 hour 15 minutes

Cook ModePrevent your screen from going dark

Instructions

For the crust:

Sift the flour onto some baking paper and then add it to a food processor.
Add the sugar, and salt and pulse a couple of times to mix.
Add about half of the butter and pulse several times.
Then add the rest of the butter and pulse 6 to 8 times until the largest pieces of butter are about the size of large peas.
Sprinkle the mixture with about 2 tablespoons of the ice water (leaving the cubes behind) then pulse again.
Then add more ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together.
You know that the mixture is ready if when you pinch some together with your fingers and it holds together. Be careful with the amount of water you add, too much and the crust will be tough.
Empty the crumbly dough mixture from the food processor onto a clean, dry, floured surface.
Form a mound with the mixture and knead briefly (just a couple of turns). Form into a ball, cover with plastic wrap and chill for at least 1 hour (although it can be up to a few days or even frozen at this point).
Once chilled, let the dough sit at room temperature for 10 minutes before rolling.
Roll out the crust on a lightly floured surface to about 1/4 inch thick.
Using 4½ cutter, cut out twelve circles and line 12 sections of a muffin pan with the circles. The dough should overlap enough to be able to crimp the edges.
Chill in the pan another 20 minutes.
Preheat the oven to 350F/180C

For the custard:

Beating the egg yolks and egg together and then add the sugar, vanilla extract, and syrup/honey to the mixture and beat well.
Warm the milk in a small saucepan just to a simmer, but do not boil.
Pour the hot milk into the egg mixture, whisking well to combine.
Pour the custard into tarts and sprinkle with grated nutmeg.
Bake for 35 minutes or until set, remove and allow to cool to room temperature.

Tips + Notes

You know that the dough mixture is ready if when you pinch some together with your fingers and it holds together. Be careful with the amount of water you add, too much and the crust will be tough
When you take the tarts out of the oven, they may be inflated. This is totally normal and they will deflate during the cooling time.

Nutrition Information:

Nutritional Data Disclaimer

Course:Dessert

Cuisine:British

Keyword:Chocolate dessert recipe, custard, snacks

Custard Tarts – Erren’s Kitchen

Why This Recipe Works