Custard Tart

Custard Tart is a classic dessert known for its crisp, buttery crust and luxuriously smooth, vanilla-infused custard filling. Lightly dusted with powdered sugar, this elegant tart strikes a perfect balance between richness and refinement, making it a timeless treat for any occasion.

Why You’ll Love This Recipe

This Custard Tart recipe combines the charm of traditional baking with a smooth, creamy center that is both comforting and sophisticated. The buttery pastry shell offers a delicate crunch, while the silky custard melts in your mouth with every bite. Whether served at afternoon tea, holiday dinners, or as a simple family dessert, it’s a versatile dish that always feels special. It’s also a wonderful make-ahead option since it needs time to chill and set, ensuring convenience and flawless results.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Pastry:

• all-purpose flour
• granulated sugar
• cold unsalted butter, cut into small cubes
• large egg yolk
• cold water

For the Custard Filling:

• whole milk
• heavy cream
• granulated sugar
• large egg yolks
• vanilla extract
• cornstarch
• salt

For the Topping:

• powdered sugar, for dusting

directions

Make the Pastry:

1. In a large mixing bowl, combine the flour and sugar.
2. Add the cold butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
3. Mix in the egg yolk and cold water until a dough forms. Add more water, a teaspoon at a time, if needed.
4. Shape the dough into a disk, wrap it in plastic, and chill for at least 30 minutes.
5. Preheat the oven to 375°F (190°C).
6. Roll out the chilled dough on a lightly floured surface and press it into a tart pan. Trim the edges and prick the base with a fork.
7. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10–12 minutes.
8. Remove the parchment and weights, and bake for another 5–7 minutes until the crust is golden. Let it cool.

Make the Custard:

1. In a saucepan, combine the milk, cream, and sugar. Heat over medium heat until warm but not boiling.
2. In a separate bowl, whisk together the egg yolks, cornstarch, and salt until smooth.
3. Gradually pour the warm milk mixture into the egg mixture while whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over medium-low heat, whisking continuously until thickened, about 3–4 minutes.
5. Remove from heat and stir in the vanilla extract.

Assemble the Tart:

1. Pour the warm custard into the cooled tart shell and spread evenly.
2. Let the tart cool to room temperature, then refrigerate for at least 2 hours until fully set.

Serve:

1. Dust the top lightly with powdered sugar before serving.
2. Slice and serve chilled.

Servings and timing

Servings: 8 servings
Prep Time: 40 minutes
Baking Time: 25 minutes
Chilling Time: 2 hours
Total Time: 3 hours 5 minutes
Calories: Approximately 280 kcal per serving

Variations

• Spiced Custard: Add a pinch of nutmeg or cinnamon to the custard for a warm, aromatic flavor.
• Citrus Twist: Infuse the milk with lemon or orange zest before making the custard.
• Fruit Topping: Garnish the tart with fresh berries or caramelized fruit before serving.
• Mini Tarts: Use mini tart pans for individual servings, perfect for parties or afternoon teas.
• Almond Crust: Substitute part of the flour with ground almonds for a nutty crust variation.

storage/reheating

Store the tart in the refrigerator, covered loosely with foil or plastic wrap, for up to 3 days. Serve cold or allow it to sit at room temperature for 15–20 minutes before serving. This tart does not require reheating and is best enjoyed chilled. Freezing is not recommended as it may alter the texture of the custard.

FAQs

Can I use store-bought pastry for this recipe?

Yes, pre-made shortcrust pastry can save time and still yield good results, though homemade offers superior flavor and texture.

Why does my custard taste eggy?

Overcooking the custard can result in an eggy taste. Be sure to cook it gently and stir constantly.

How do I know when the custard is ready?

It should be thick enough to coat the back of a spoon. Remove it from heat as soon as it reaches this stage.

Can I make this tart the day before?

Yes, it sets beautifully overnight and tastes even better the next day.

Is blind baking the crust necessary?

Yes, it prevents the crust from becoming soggy once the custard is added.

Can I add fruit to the custard?

You can top the custard with fruit once it’s set, but avoid mixing it into the custard before baking.

What type of tart pan should I use?

A 9-inch tart pan with a removable bottom is ideal for easy release and presentation.

Can I flavor the custard with something other than vanilla?

Yes, try almond extract, lemon zest, or even a splash of liqueur for variation.

What if my custard curdles?

This may happen if the mixture is heated too quickly. Always use medium-low heat and whisk constantly.

How long does the tart last in the fridge?

It’s best consumed within 3 days for optimal taste and texture.

Conclusion

This classic Custard Tart is a refined dessert that delivers both comfort and elegance in every bite. With its buttery crust and velvety vanilla custard, it’s a versatile dish suited for both everyday indulgence and special occasions. Whether enjoyed with a dusting of powdered sugar or adorned with fresh fruit, this tart is sure to become a treasured addition to your baking repertoire.

Custard Tart

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A classic dessert featuring a buttery, flaky tart shell filled with a rich and silky vanilla custard, topped with a light dusting of powdered sugar for a touch of elegance.

• Author: Mari
• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Total Time: 3 hours 5 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup cold unsalted butter, cut into small cubes
• 1 large egg yolk
• 2 tablespoons cold water
• 1 1/4 cups whole milk
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• Pinch of salt
• Powdered sugar for dusting

Cook Mode Prevent your screen from going dark

Instructions

1. In a large bowl, combine flour and sugar. Add the cold butter and rub into the flour using fingertips until the mixture resembles breadcrumbs.
2. Add egg yolk and cold water. Stir until dough forms, adding more water if needed.
3. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat oven to 375°F (190°C). Roll out the dough on a floured surface and fit it into a tart pan. Trim edges and prick the base with a fork.
5. Line with parchment paper and fill with pie weights or dried beans. Bake for 10–12 minutes.
6. Remove parchment and weights, and bake for another 5–7 minutes until golden. Let crust cool.
7. In a saucepan, heat milk, cream, and sugar over medium heat until warm but not boiling.
8. In a bowl, whisk egg yolks, cornstarch, and salt until smooth.
9. Gradually whisk warm milk mixture into egg mixture to temper. Return mixture to saucepan.
10. Cook over medium-low heat, whisking constantly, until thickened (about 3–4 minutes).
11. Remove from heat and stir in vanilla extract.
12. Pour custard into cooled tart shell and smooth the top.
13. Cool to room temperature, then refrigerate at least 2 hours to set.
14. Dust with powdered sugar before serving. Slice and enjoy.

Notes

• Chill the pastry dough to prevent shrinking during baking.
• Temper the eggs slowly to avoid scrambling when adding the warm milk mixture.
• For best results, allow the tart to fully set in the refrigerator before serving.

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 14g
• Sodium: 85mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 115mg