Rating: 5 stars
12 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is the best egg custard tart I have ever made and tasted. You should check this out. Cheap and easy to make, too.

Recipe Summary

cook:
45 mins
additional:
1 hr
total:
2 hrs 5 mins
prep:
20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Pastry:
Egg Custard Filling:

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease the bottom of a deep-dish pie plate.

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  • Beat butter, sugar, and egg in a bowl until creamy. Blend in flour to form a dough, using your hands to knead it together at the end.

  • Roll pastry out on a lightly floured surface and place into the prepared pie plate so it covers the bottom and the sides.

  • Beat eggs and sugar in a bowl using an electric mixer. Beat in vanilla extract. Gradually stir in cold milk until fully incorporated. Pour custard mixture over the pastry base and sprinkle with nutmeg.

  • Bake in the preheated oven until custard is set and a sharp knife inserted near the centre comes out clean, about 45 minutes. Remove from the oven and cool completely before serving, about 1 hour.

Cook's Note:

The custard tastes best chilled.

Nutrition Facts

546 calories; protein 10.2g; carbohydrates 64.4g; fat 27.8g; cholesterol 182.1mg; sodium 72.8mg. Full Nutrition
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