Luscious Egg Custard Tart

My second eggy Easter recipe is for a very traditional egg custard tart. A childhood favourite of mine custard tarts now come in all shapes and sizes from the wonderful Portuguese Nata tarts , via custards flavoured with everything from orange flower water to green tea and some awful ones with soggy bottoms from M&S.
I make mine very  simply single cream, castor sugar vanilla and really good eggs. You can see from the colour of the custard that once again I used Burford Browns from Clarence Court.

Baking the shell blind is the thing here. Using a pastry that contains a little sugar helps keep the base crisp and, if when you take the base from the oven you spot any tiny holes,brush them at once with some egg white. This will seal the gaps and make the base custard tight.

Egg Custard Tart

1 baked sweet pastry case about 10″ across
550ml single cream
1 vanilla pod, split
2 whole eggs
4 egg yolks
70g caster sugar
Freshly grated nutmeg

Bring the cream and vanilla pod to the boil, take off the heat and leave for five minutes

Now scrape the seeds out of the pod into the liquid. Whisk the eggs, egg yolks and sugar together lightly in a bowl.

Pour the hottish cream mixture over the egg mixture, whisking all the time .Pour it through a sieve into the pre-baked pastry case, sprinkle on he nutmeg and cook at

150C 300F gas 2 for approx 40-50 minutes or until the custard still has a gentle wobble in the middle.

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About thanecooks

Thane Prince stumbled into cooking by chance. Trained as a nurse, she began by cooking for the local deli, took a class in journalism and almost before she knew it was writing for the Daily Telegraph. She wrote for the DT for 12 years , did quite a bit of TV work and then moved on to open and co-run The Aldeburgh Cookery School in Suffolk. The school was a great success and received many accolades, judged as one of the top three in the UK at one time. Tiring of life in the country Thane moved back to Central London where she now lives, writes and eats. Thane’s twelfth book Ham Pickles and Jam is published in October 2011.
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2 Responses to Luscious Egg Custard Tart

  1. Your custard tart is the most beautiful shade of yellow, so spring like and a sign that your eggs were really good. I think it looks delicious!

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