Egg Custard Tart: A Timeless Dessert Delight

Egg Custard Tart, with its silky custard filling nestled in a flaky pastry crust, is a beloved classic that has graced dessert tables for generations. In this recipe, we’ll guide you through creating this timeless treat that’s sure to impress your taste buds.

Tips for Perfect Egg Custard Tart:

  1. Ensure your pastry crust is well chilled before baking to prevent it from shrinking.
  2. Be attentive while baking the tart; the custard should be set but slightly jiggly in the center when done.
  3. Feel free to customize your tart by adding a sprinkle of ground cinnamon, nutmeg, or lemon zest to the custard mixture for different flavor variations.
  4. When serving, a dollop of whipped cream or a scoop of vanilla ice cream pairs wonderfully with the egg custard tart.

How To Make Egg Custard Tart

Egg Custard Tart: A Timeless Dessert Delight

Egg Custard Tart, with its silky custard filling nestled in a flaky pastry crust, is a beloved classic that has graced dessert tables for generations.
Prep Time 30 minutes
Course Dessert
Cuisine International
Servings 8
Calories 310 kcal


For the Pastry Crust

  • 11/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1 large egg yolk
  • 2 tbsp ice water

For the Custard Filling

  • 2 cup whole milk
  • 1/2 cup granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1/4 tsp ground nutmeg (optional)
  • Pinch of salt
  • Ground cinnamon (for dusting)


  • Prepare the Pastry Crust:
    In a mixing bowl, combine the all-purpose flour and granulated sugar.Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.In a small bowl, whisk together the egg yolk and ice water. Drizzle this mixture over the flour-butter mixture and stir until the dough comes together.Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  • Roll Out the Crust:
    Preheat your oven to 375°F (190°C).On a floured surface, roll out the chilled dough into a circle large enough to line a 9-inch tart pan with a removable bottom.Carefully transfer the dough to the tart pan, press it into the corners, and trim any excess. Prick the bottom with a fork.
  • Prebake the Crust:
    Line the pastry crust with parchment paper and fill it with pie weights or dried beans.Bake in the preheated oven for about 15 minutes, then remove the parchment paper and weights.Return the crust to the oven and bake for an additional 5-10 minutes, or until it's lightly golden. Remove from the oven and let it cool.
  • Prepare the Custard Filling:
    In a saucepan, combine the whole milk and granulated sugar. Heat over medium heat, stirring until the sugar has dissolved. Remove from heat and let it cool slightly.In a separate bowl, whisk together the eggs, vanilla extract, ground nutmeg (if using), and a pinch of salt.Slowly pour the warm milk mixture into the egg mixture, whisking constantly to combine.
  • Assemble and Bake:
    Pour the custard filling into the prebaked tart crust.Place the tart in the preheated oven and bake for 30-35 minutes, or until the custard is set around the edges but slightly jiggly in the center.Remove from the oven and let it cool to room temperature. Refrigerate for a few hours or until fully set.
  • Serve and Enjoy:
    Dust the top of the egg custard tart with ground cinnamon for added flavor.Slice into wedges and serve chilled. This dessert is a delightful combination of flaky crust and creamy custard.


Serving: 8gCalories: 310kcalCarbohydrates: 34gProtein: 6gFat: 17gSaturated Fat: 9gCholesterol: 120mgSodium: 90mgSugar: 19g
Keyword egg custard tart, egg desert, egg tart
Tried this recipe?Let us know how it was!

Egg Custard Tart is a dessert that encapsulates the essence of classic baking. With its delicate balance of flavors and textures, it’s a dessert worth savoring. Whether you’re making it for a special occasion or a simple indulgence, this tart is sure to please every palate. Enjoy!

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