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Classic Baked Custard Tart

Discover how to make a classic baked custard tart with silky smooth custard and a crisp golden pastry shell. A timeless dessert that’s simple, comforting, and always delicious.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings: 8 people
Course: Dessert
Cuisine: Baking
Ingredients Equipment Method Video

Ingredients
  

  • 500 g Unsalted Butter
  • 250 g Castor Sugar
  • 2 Eggs (whole) 60g
  • 750 g Plain flour
  • 600 ml thickened cream
  • 100 ml milk(full cream)
  • 10 egg yolks (70g)
  • 75 g castor sugar
  • 3 g freshly ground Nutmeg

Equipment

  • 1 22 cm Fluted Tart tin with a removeable base
  • 1 Rolling Pin
  • 1 Pastry bush
  • 1 Stand mixer and flat beater
  • 1 Bowl
  • 1 Whisk
  • 1 Sieve

Method
 

  1. Firstly the pastry
    In a stand mixer with a flat paddle add the butter and sugar
    Mix until it comes together but not creamed
    Add the eggs one at a time
    Mix until combined
    Now add the plain flour and mix together on a low speed until combined
    Preheat the oven 180C
    Lightly grease a 22 cm fluted tart tin.
    Block up the pastry (form a square) and wrap
    Rest in the fridge for 30 minutes
    Take out of the fridge.
    Dust the bench using a light sprinkle of flour (if possible bakers flour)
    Roll the pastry out into a square 3mm thick.
    Line the tin and trim off any excess pastry
    Refrigerate for 30 minutes
    Dock the bottom and ensure you have pressed the pastry well into the side to stop any shrinkage
    Par bake until the pastry is a light brown
  2. In a large bowl whisk the cream, milk and eggs yolks and castor sugar together until well combined. Add vanilla bean or a scrape of vanilla bean at this stage.
    Strain through a fine mesh sieve to reduce the air bubbles and froth from the top of the custard.
  3. Reduce the oven to 140C
    Add the tart back to the oven and pour the custard into the base until it just reaches the top taking care not to spill it over the sides.
    Bake for around 50mins or until the custard has just set. The middle should still jiggle a little.
    Dust with Nutmeg. Transfer to a wire rack and allow to cool in the tin.
Serve at room temperature

    Video