Classic English Egg Custard Tart
A classic British baked egg custard tart offers a delightful teatime treat.
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Instructions
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Preheat oven to 375 F.
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Rub butter into flour and salt until fine breadcrumbs form.
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Add cold water to create a dough; wrap and chill for 15-30 minutes.
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Roll dough to a 12-inch round, fit into a 9 to 9 1/2-inch fluted tart pan, trim edges, and dock the bottom. Chill for 30 minutes or freeze for 15 minutes.
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Blind bake the lined shell with pie weights for 15 minutes until edges are light brown.
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Remove weights and parchment, then bake for 5-8 minutes until the bottom crust is golden. Remove from oven.
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Lower oven to 325 F.
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Whisk eggs, egg yolks, and sugar.
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Warm cream to a gentle simmer.
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Slowly whisk warm cream into the egg mixture; stir in vanilla if using.
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Place tart pan on a baking sheet. Strain custard into the shell.
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Sprinkle with nutmeg. Bake for 24-27 minutes until the custard edges are set and the center slightly wobbles.
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Cool the tart completely, then carefully remove from pan and serve.