Old fashioned egg custard tart
A crisp pastry case filled with a soft, silky nutmeg custard, gentle and comforting when appetite is small.
- Time1 hr 20
- LevelMedium
- Costabout £0.47 a head
- Oven200°C (180°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
Heat the oven to 200°C (180°C fan). Grease a 23 cm tart tin with the butter and line it with the pastry, letting the edges hang over.
- 2
Prick the base with a fork, line with baking paper and baking beans, and bake for 15 minutes. Remove the paper and beans and bake for 5 more minutes, until pale golden.
20 min - 3
Turn the oven down to 150°C (130°C fan).
- 4
Warm the milk and cream in a pan until steaming but not boiling. Whisk the eggs, yolks, sugar and vanilla in a jug, then slowly pour in the warm milk, whisking.
- 5
Slide the tin onto the oven shelf and pour in the custard through a sieve. Grate over the nutmeg.
- 6
Bake for 35 to 40 minutes, until set with a slight wobble in the middle.
40 min - 7
Cool for 30 minutes, trim the pastry edges, and serve warm or cold.
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.