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Egg Custard Tart

3.4/5 rating (74 votes)
  • Serves: 8
  • Prep Time: 30 mins
  • Ready in: 35-40 mins
  • Difficulty: Moderate
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Egg Custard Tart

The custard tart, the word itself comes from the old French croustade, meaning a kind of pie but in Britain, but the custard tart is regarded as a classic British dish and it's history can be traced as far back as Henry VI.


  • 6 medium egg yolks
  • 85g castor sugar
  • 2 vanilla pods, split
  • 568mls whipping cream
  • 2 tsp freshly grated nutmeg 
  • 2 tsp orange flower water
  • ½ level tsp arrowroot or cornflour
  • 1 x 19cm x 5cm approximately, blind baked pastry case, with a high lip to the edge, at least 1/2cm above the rim of the flan tin
  • For the Sauce
  • 300g frozen fruits of the forest or similar
  • 100g castor sugar
  • about 150mls cold water
  • squeeze lemon juice

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  • Pre-heat the oven to 160 C, gas 3.
  • Pour the cream into a small saucepan add the vanilla pod and bring to the boil.
  • Meanwhile whisk the egg yolks and sugar together for 1 minute, then add the arrowroot.
  • Pour on the boiling cream and stir well, add the orange flower water and pass the whole lot through a fine sieve.
  • Pour ¾’s of the cream and egg mixture into the pastry case and carefully place in the oven.
  • Then add the remaining custard with a ramequin or sauceboat until the case is completely full. (I do this as the cooked filling will settle slightly, I need the chilled finished filling to be level with the top of the flan tin once trimmed)
  • Cook until set and wobbly, this will be around the 30-minute mark so keep an eye on the oven.
  • When cooked remove from the oven and grate over the nutmeg, then leave to cool and chill well, preferably overnight.
  • Liquidise the defrosted fruits, sugar, lemon juice and half the water into a smooth sauce add a touch more water if needed, finally strain through a fine sieve.
  • To serve cut into 6-8 wedges nice wedges, dust with icing sugar, and pour over a little fruit sauce.

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