Egg custard tart
A crisp buttery pastry case filled with a set, wobbly vanilla custard and a grating of nutmeg.
- Time1 hr 30 (plus chilling)
- LevelMedium
- Costabout £0.28 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rub the flour, butter and icing sugar together with your fingertips until it looks like breadcrumbs. Mix in the egg yolk and enough water to bring it to a dough. Wrap and chill for 30 minutes.
30 min - 2
Heat the oven to 190°C (170°C fan). Roll the pastry out and line a 23 cm loose bottomed tart tin. Prick the base, line with baking paper and baking beans.
- 3
Bake blind for 15 minutes, take out the paper and beans and bake for 5 minutes more until pale golden.
20 min - 4
Turn the oven down to 150°C (130°C fan). Warm the milk in a pan until steaming but not boiling. Whisk the eggs, sugar and vanilla in a bowl, then slowly pour in the warm milk, whisking all the time.
- 5
Put the tart tin on a baking tray in the oven. Pour the custard through a sieve into the case. Sprinkle with nutmeg.
- 6
Bake for 30 to 35 minutes until the custard is just set with a slight wobble in the middle. Leave to cool before slicing.
33 min 20 s
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.