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

20 mins
45 mins
1 hr
2 hrs 5 mins
8 servings


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


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

  • 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

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
This pie is absolutely fantastic. I make custard all the time but never made it into a pie. You won't be sorry you made this. Read More
14 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This pie is absolutely fantastic. I make custard all the time but never made it into a pie. You won't be sorry you made this. Read More
Rating: 5 stars
How about I grew up on egg custard. My Mother made it regularly along with lemon sponge pudding. Both also worked well as pies. Read More
Rating: 4 stars
I made it by using shop pastry it did not turn out good as the pastry tasted yuk! So next time I will make my own Read More
Rating: 3 stars
The custard tastes amazing! That said, it took so long to set up, the crust was nearly burned. I think if I had rolled the crust out in flour as indicated rather than in wax paper, it would have helped to set up faster. Read More
Rating: 5 stars
Fabulous! I have been looking for a clone recipe for the Tippins custard pie I used to get at Hen House and this is the best I've found. I love the custard and usually skip the crust so I just bought a crust unrolled it and baked it with the custard. The custard part was delish! And I must say the pastry recipe looks yummy. Next time I may try it with the pastry or just see if custard cups work. I can't thank you enough for this recipe! Definitely THE keeper! Read More
Rating: 5 stars
So easy and awesome. Read More
Rating: 5 stars
Delicious old-timey baked custard pie. Comfort food. I often use a ready made pie crust and pre-bake the crust for 10 min before adding the custard filling but either way it's good. Be sure and serve it well chilled. Read More
Rating: 5 stars
Try this with a graham cracker crust. Add fresh berries when serving.... Outta this world! Read More
Rating: 5 stars
I added nutmeg into the mixture instead of on top. Read More