A creamy, comforting classic that tastes just like home.
There’s something very comforting about a homemade egg custard tart – the silky, lightly spiced filling nestled in buttery shortcrust pastry. This traditional bake is perfect whether it is served at Sunday Lunch, afternoon tea or even as a late night treat, this tart never fails to bring smiles all around. The best part is it’s a lot easier than you think!
Prep Time ⏱️ 25 minutes.
Cook Time 🔥 (Total) 1hr 30 minutes.
Oven Temperature 🌡️ 160°C + 130°C.
Ingredients for the Filling 🥚
- 3 Large Eggs
- 250ml (8.8 fl oz) Double Cream.
- 250ml (8.8 fl oz) Milk.
- 4 tbsp Caster Sugar.
- 1 tsp Vanilla Bean Paste.
- ½ tsp Ground Nutmeg (plus extra for dusting).
Ingredients for the Gluten-Free Pastry 🧈
Use your favourite shortcrust pastry — homemade. (See my Gluten-Free Shortcrust Pastry Recipe). Alternatively you can use a good quality ready made version like Gluten-Free Just Rol.
💡 Not Gluten Free? Regular shortcrust pastry works just as perfectly.
Instructions 👩🏻🍳
Step 1 – Preheat and Prepare – Preheat your oven to 160°C. Line your tart tin with shortcrust pastry, pressing gently into the edges and trimming off any excess for a neat finish.
Step 2 – Blind Bake the Pastry – Prick the base with a fork, then lay a piece of parchment paper over it and fill with baking beads (or dry rice if you don’t have any). Bake for 20 minutes, checking halfway to remove the beads and parchment paper. Brush the pastry with egg white and return to the oven for a few more minutes — this seals the pastry prevents sogginess.
Step 3 – Make the Custard Filling – While the pastry bakes, gently beat your eggs with a fork (not a whisk – we don’t want bubbles). In a jug, combine milk, cream, sugar and vanilla, then stir in the beaten eggs until smooth and creamy.
Step 4 – Fill and Bake – Pour the custard mixture into the baked tart case. Sprinkle generously with grated nutmeg. Bake at a gentle 130°C for 50 – 60 minutes or until the centre is set but still has a soft wobble.
Step 5 – Cool and Enjoy – Remove from the oven and allow to cool completely. The custard will firm up as it rests, giving you that perfect silky-smooth texture.
To Serve 🍽️ – This tart is lovely just as it is – a slice of simple perfection. But if you fancy dressing it up, try one of these ideas …
- Dust with icing sugar for a classic finish.
- Serve with a handful of fresh berries for a pop of colour and freshness.
- Enjoy it chilled straight from the fridge the next day – some say it’s even better that way!
A Note from My Kitchen 💛 – This is one of those recipes that reminds you how lovely simple baking can be. If you’re new to making custard tarts, don’t rush it — low and slow is the secret. Let it bake gently and trust the process (a little wobble in the middle mean’s you’ve nailed it!).
From my kitchen to yours — lovingly homemade and Gorgeously Gluten Free 🧡 – Eve.
Gorgeously Gluten Free! 