Classic Egg Custard Tarts
There is a specific satisfaction in the contrast between a shattered, crisp crust and the soft, trembling center of a properly baked custard tart. It requires patience to bake the custard slowly, but the result is a clean, honest dessert that stands on the quality of its two components.
Watch your oven temperature.
High heat is the enemy of custard, turning a smooth filling into a honeycomb of bubbles. Keep your oven steady at the lower setting throughout the final bake.
- 9-inch tart tin with a removable bottom
- baking beans or dried rice
- fine mesh sieve
- rolling pin
- mixing bowls
What goes in.
- 200gall-purpose flour
- 100gcold unsalted butter, cubed
- 50gpowdered sugar
- 1large egg
- 300mlwhole milk
- 200mlheavy cream
- 4large egg yolks
- 75ggranulated sugar
- 1 tspfreshly grated nutmeg
Pass the mixture through a sieve
Pouring your custard through a fine mesh sieve before filling the tart shell removes stray egg chalazae and air bubbles, guaranteeing a glass-smooth finish once baked.
The method.
Prepare the pastry
Pulse flour and cold butter until it resembles breadcrumbs. Add the sugar and egg, mixing until the dough just clumps together. Chill for 30 minutes.
Blind bake
Roll the pastry out to fit your tin. Line it with parchment and fill with baking beans. Bake at 375°F (190°C) for 15 minutes, remove the beans, and bake for another 5-8 minutes until the base is dry and pale.
Make the custard
Whisk the yolks and granulated sugar together gently to avoid creating froth. Gradually stir in the milk and cream.
Strain
Pass the liquid through a fine-mesh sieve into a jug. Let it sit for 5 minutes so any remaining bubbles rise to the surface and can be skimmed off.
Bake
Reduce oven heat to 300°F (150°C). Pour the custard carefully into the tart shell while it sits on the oven rack to avoid spills. Dust with nutmeg.
Check for doneness
Bake for 35-45 minutes. The center should still have a slight, uniform wobble like jelly when the tin is nudged, but the edges should be set.
Other turns to take.
Vanilla Bean
Split one vanilla bean and scrape the seeds into the milk and cream before warming it slightly, then let it infuse for 10 minutes.
Citrus Zest
Add a teaspoon of finely grated lemon zest to the pastry dough for a bright contrast to the rich cream filling.
When it doesn't go to plan.
Always place the tart tin on a preheated baking sheet; this helps the pastry base cook through properly.
If the custard develops bubbles on top during baking, pop them carefully with the tip of a paring knife.
Let the tart cool completely at room temperature before refrigerating; sudden temperature changes can cause the custard to crack.
The ones that keep coming up.
Why did my custard crack?
The oven was likely too hot. A custard that boils in the oven will separate and crack as it cools.
Can I use low-fat milk?
Avoid it. The fat in whole milk and heavy cream is necessary for the structure and texture of the custard.