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.
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) and form it a disk.
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.
Place the circles into the sections and chill again for 20 minutes.
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. 
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.
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..
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Let’s Make Custard Tarts
Ingredients
For the crust:
- 1¾ cups all-purpose flour
- ½ cup butter
- 1 teaspoon salt
- 1 teaspoon sugar
- 3-6 tablespoons ice water
For the custard:
- 1 egg
- 6 egg yolks
- 1 cup whole milk
- ⅓ cup granulated sugar
- 2 tablespoons golden syrup or golden corn syrup
- ½ teaspoon vanilla extract
- nutmeg whole grated or ground
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.
Denise says
Definitely had extra custard when making these, but I put the extra in ramekins and baked them with a water bath, along with the tarts. They all came out delicious! It was my first time making a custard…success!
Erren's Kitchen says
Oh what a great idea Denise! Glad you enjoyed them 🙂
Sarah Buehler says
Is the golden syrup used for color and/or flavor? Would the tarts taste fine without it?
Erren says
Hi Sarah, it adds a bit of a sweet richness. If you can’t find it, the recipe will work fine without it.
Sarah Buehler says
Thanks, Erren!
Erren says
You’re quite welcome ?