Classic Egg Custard Tart With Crisp Pastry Shell

Quick Recipe Version (TL;DR)

• Yield: 1 (9-inch/23 cm) tart, about 8 slices
• Prep Time: 35 minutes
• Cook Time: 60 minutes
• Total Time: 2 hours 30 minutes (includes chilling and cooling)

Quick Ingredients

• All-purpose flour: 1 1/4 cups (160 g)
• Powdered sugar: 1/4 cup (30 g)
• Fine salt: 1/4 tsp
• Unsalted butter, cold: 1/2 cup (113 g), cubed
• Egg yolk: 1 large
• Ice water: 1–2 tbsp (15–30 ml)
• Whole milk: 1 1/2 cups (360 ml)
• Heavy cream: 1/2 cup (120 ml)
• Granulated sugar: 1/3 cup (67 g)
• Large eggs: 2
• Egg yolks: 2
• Vanilla extract: 2 tsp
• Fine salt (custard): 1/8 tsp
• Freshly grated nutmeg: 1/4 tsp (for top)

Do This

• 1. Make dough: pulse flour, powdered sugar, salt, and cold butter; mix in yolk + ice water; chill 60 minutes.
• 2. Roll and line a 9-inch (23 cm) tart pan; freeze 15 minutes.
• 3. Blind bake at 375°F (190°C): 18 minutes with weights, then 8 minutes without; cool 10 minutes.
• 4. Heat milk + cream to steaming (160–170°F / 71–77°C); whisk eggs, yolks, sugar, vanilla, salt.
• 5. Temper eggs with warm dairy, strain, pour into crust; grate nutmeg over top.
• 6. Bake at 325°F (160°C) for 28–35 minutes until edges set and center still gently wobbles; cool 1 hour before slicing.

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Why You’ll Love This Recipe

• Classic bakery results at home: crisp pastry + silky, gently sweet custard.
• Simple ingredients: mostly pantry and fridge staples.
• Reliable texture: baked low and slow to keep the custard smooth (not scrambled).
• Make-ahead friendly: great for dinner parties, holidays, or weekend baking.

Grocery List

• Produce: whole nutmeg (or ground nutmeg); optional lemon (for zest)
• Dairy: unsalted butter; whole milk; heavy cream; eggs
• Pantry: all-purpose flour; powdered sugar; granulated sugar; fine salt; vanilla extract

Full Ingredients

For the Crisp Pastry Shell (Sweet Shortcrust)

• All-purpose flour: 1 1/4 cups (160 g)
• Powdered sugar: 1/4 cup (30 g)
• Fine salt: 1/4 tsp
• Unsalted butter, very cold and cubed: 1/2 cup (113 g)
• Egg yolk: 1 large
• Ice water: 1–2 tbsp (15–30 ml)

For the Smooth Egg Custard Filling

• Whole milk: 1 1/2 cups (360 ml)
• Heavy cream: 1/2 cup (120 ml)
• Granulated sugar: 1/3 cup (67 g)
• Large eggs: 2
• Egg yolks: 2
• Vanilla extract: 2 tsp
• Fine salt: 1/8 tsp
• Optional: finely grated lemon zest: 1 tsp
• Freshly grated nutmeg: 1/4 tsp (to finish)

Equipment Notes

• Tart pan with removable bottom: 9-inch (23 cm)
• Parchment paper and pie weights (or dry beans/rice)
• Fine-mesh strainer (highly recommended for ultra-smooth custard)

Step-by-Step Instructions

Step 1: Make the pastry dough

In a food processor, combine the flour, powdered sugar, and salt. Add the cold cubed butter and pulse 10–15 times, until the mixture looks like coarse sand with a few pea-size butter pieces (those little bits help the crust bake up crisp).

Add the egg yolk and pulse 3–5 times. Drizzle in 1 tbsp (15 ml) ice water and pulse again. Pinch a little dough between your fingers; if it holds together, you’re done. If it still feels dry and crumbly, add the remaining 1 tbsp (15 ml) ice water and pulse just until the dough starts to clump.

Turn the dough onto the counter and gently press into a disk (don’t knead). Wrap tightly and refrigerate for 60 minutes.

Step 2: Roll, line the tart pan, and chill

Lightly flour your work surface. Roll the chilled dough into a circle about 12 inches (30 cm) wide and roughly 1/8 inch (3 mm) thick.

Transfer to a 9-inch (23 cm) tart pan with removable bottom. Ease the dough into the corners without stretching (stretching can cause shrinkage). Trim the rim by rolling your pin over the top or cutting cleanly with a knife.

Place the lined pan in the freezer for 15 minutes. This firms the butter and helps the shell hold its shape during baking.

Step 3: Blind bake the crust until crisp

Set a rack in the middle of the oven and preheat to 375°F (190°C).

Line the chilled shell with parchment paper, pressing it into the corners. Fill with pie weights (or dry beans/rice) all the way up the sides to prevent slumping.

Bake for 18 minutes. Carefully lift out the parchment and weights, then return the shell to the oven and bake for 8 minutes more, until the bottom looks dry and lightly golden.

Remove from the oven and let cool on a rack for 10 minutes. Reduce the oven temperature to 325°F (160°C).

Step 4: Warm the milk and cream

In a saucepan over medium heat, combine the milk and cream. Heat until it is steaming and hot but not boiling, about 160–170°F (71–77°C), 5–7 minutes. (If it boils, let it cool for a few minutes before continuing.)

Step 5: Whisk the eggs and temper the custard

In a medium bowl, whisk together the sugar, eggs, egg yolks, vanilla, and salt (and lemon zest, if using) until smooth and well combined—about 30 seconds. Try not to whip in lots of air bubbles.

While whisking constantly, slowly pour about 1/2 cup (120 ml) of the hot milk mixture into the egg mixture to temper it. Then slowly whisk the warmed egg mixture back into the saucepan with the remaining hot milk and cream.

Immediately strain the custard through a fine-mesh strainer into a clean bowl or large measuring jug. This step removes any tiny bits of cooked egg and gives you that classic smooth custard texture.

Step 6: Fill the tart shell and bake gently

Place the par-baked tart shell on a rimmed baking sheet (this makes it easier and safer to move). Pour the custard into the shell until it is just below the rim.

Lightly grate nutmeg over the surface (about 1/4 tsp, or to taste).

Bake at 325°F (160°C) for 28–35 minutes, until the edges are set and the center still has a small, gentle wobble (about a 2-inch/5 cm circle in the middle). The custard will continue to set as it cools.

Step 7: Cool, slice, and serve

Cool the tart on a rack for 1 hour before slicing. For the cleanest slices, refrigerate for an additional 30–60 minutes after it reaches room temperature.

Serve as-is, or with lightly sweetened whipped cream. This tart is best when the crust is still crisp and the custard is cool and creamy.

Pro Tips

• Keep the crust cold: If the dough ever feels soft or sticky, chill it for 10–15 minutes before continuing. Cold butter equals a crisper shell.
• Don’t boil the dairy: Boiling can create a slightly grainy custard. Aim for steaming-hot milk/cream, not bubbling.
• Strain the custard: A fine-mesh strainer is the easiest way to guarantee a smooth, elegant filling.
• Bake low and watch the wobble: Overbaking causes bubbles and a rubbery texture. Pull it when the center still jiggles gently.
• Prevent a soggy bottom: Fully bake the shell until the bottom looks dry and lightly golden before adding custard.

Variations

• British-style nutmeg custard tart: Increase nutmeg to 1/2 tsp and add 1 tsp lemon zest for a classic aroma.
• Extra-rich custard: Replace the whole milk with more cream for a total of 2 cups (480 ml) heavy cream. Bake time may increase by 2–5 minutes.
• Cinnamon-vanilla twist: Add 1/4 tsp ground cinnamon to the custard and finish with a mix of cinnamon and nutmeg.

Storage & Make-Ahead

Refrigerate: Cover and refrigerate for up to 3 days. The custard keeps well, but the crust will slowly soften over time.

Make ahead: You can make the dough up to 2 days ahead and keep it wrapped in the fridge. You can also blind bake the shell up to 1 day ahead; once cool, cover tightly at room temperature.

Freezing: For best texture, avoid freezing the fully baked custard tart (custard can weep and turn slightly grainy). The unbaked dough disk can be frozen for up to 2 months.

Nutrition (per serving)

Approximate per 1 of 8 slices: 320 calories, 19 g fat, 31 g carbohydrates, 6 g protein, 18 g sugar, 170 mg sodium.