Egg custard tart is one of my childhood favourites. My gran was famous for her egg custards and I am going to share this recipe with you. Learn how to make egg custard tart in this step by step recipe so you can have this simple and delicious dessert on the table in no time.
Too many eggs?
At this time of year my chickens are laying so many eggs. This is a fantastic way to use up some of those delicious eggs. Eggs are a great source of protein. Although this is a dessert and yes there is sugar involved, I don’t feel too terrible giving this to my family. It is just one of the very many ways we eat eggs.
How to make an Egg custard Tart
An egg custard tart is really very simple to make. It is a basic short crust pastry pie crust with a sweetened egg and milk custard mixture.Bake the dessert to a firm custard. Egg custard is best served cold. It will firm as it cools.
The pastry itself is very simple to make and it will benefit from being handled as little as possible. Over working the crust will result in a hard and dry pastry. It is better to leave in some bigger lumps of butter in the rubbing in stage. As it cooks it will melt and leave a light and crumbly texture.
Chilling the pastry will help to create a beautifully light crust. Cooling and firming up those little pockets of butter for buttery flakes.
Blind baking the pie crust will ensure that your base is thoroughly cooked. A soft doughy base is a crime against pie.
Tools for the job
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Really there are very few things you need to make this dessert. The only necessary thing would be a loose bottomed pie dish. I use these ones and they are perfect for the job.
Watch the video tutorial – How to make Egg Custard Tart
Pin for later
I hope you have enjoyed making this tasty dessert. Try some of these tasty recipes too
I hope to see you back in the farmhouse kitchen soon.
Happy making and happy baking
Sam x
Egg Custard Tart Recipe
Ingredients
Pastry
- 13 oz Plain Flour
- 3 oz Caster sugar
- 7 oz Butter
- 1 cup Water Ice cold
Egg Custard
- 4 Eggs
- 1/2 cup Sugar
- 2 cups Milk
- 2 tsp Vanilla extract
- Pinch Nutmeg ground
Instructions
Pastry
- Measure the flour and sugar into a bowl.
- Add cold, cubed butter. Rub the butter into the flour and sugar mixture until it resembles bread crumbs.
- Make a well in the centre and pour in the cold water bit by bit, incorporating the flour mixture into a dough.
- Once the crumbs stick together, form into a ball and wrap in plastic. Place in the fridge and leave to chill for at least 30 minutes.
- After chilling, remove from the fridge and roll out onto a lightly floured surface.
- Lay the rolled out pastry over the pie dish and press gently into the corners.
- Trim the excess pastry from around the edges and prick the base of the pie with a fork several times .
- Lay a circle of greaseproof paper into the base and pour in some dried beans for blind baking.
- Blind bake the pastry for 10 minutes in a pre heated oven at 180C.
Egg custard
- Break 4 eggs into a bowl and add the sugar. Mix together until full combined.
- Add the milk and vanilla then mix to combine.
- Remve the pie crust from the oven and tip out the beans and paper.
- Pour in the egg custard mixture then sprinkle over the ground nutmeg.
- Carefully put the tart back into the oven and bake at 180C for 30 mins or until a sharp knife pierced the centre of the custard comes out clean.
- Allow to cool for at least an hour before cutting.
Rather good idea
It’s one of our favourites ???