Egg Custard Tart

Egg Custard Tart

Modified from here
Makes one 9" Tart

egg custard tart


For the Pastry
1 1/4 cup AP flour
1/4 cup powdered sugar
7 tbsp cold butter, cut into cubes
1 egg yolk
1 tbsp cold water

For the Filling
1 1/4 cups heavy cream
1 1/4 cup whole milk
1 tsp ground nutmeg
2 large egg yolks
2 large eggs
1/3 cup sugar

Additional nutmeg to top


For the Pastry
In a large mixing bowl, add the flour, powdered sugar and butter.
Rub the butter into the flour mixture until it resembles breadcrumbs.
Add in the egg yolk and water and bring together the dough.
Lightly knead the dough for a couple of minutes. Wrap the dough in plastic wrap and chill in the fridge for a half hour.
Once chilled, roll out the pastry to fit a 9 inch pie dish. Trim the edges. Chill again for 15 minutes.

Preheat the oven to 400F.
Blind bake (pre-bake) the pastry crust for 10 minutes. (To do this cover the inside of the pie pastry with parchment paper and add in some rice to cover the bottom.) After 10 minutes, remove the parchment and rice carefully and bake for a further 5 minutes.
Set aside and make filling.

For the Filling
Add the cream, whole milk and nutmeg into a medium saucepan. Heat gently to a simmer. Don't allow the mixture to boil. Remove from the heat and allow to cool.
In a large mixing bowl, whisk together the eggs, egg yolks and sugar. Gradually temper the milk mixture into the eggs being careful not to scramble the eggs.

Pour the egg mixture into the pie shell and top with nutmeg.
Bake the pie for about 20 minutes until the center is set with a slightly wobble. Keep an eye on the pie crust. If it starts to get too brown, cover the edges with foil to prevent burning.


making pastry breadcrumb pastry pastry dough blind baking
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