Custard Tart

Name: Custard Tart
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 6 servings
Cuisine: Europe, British
Ingredients: 1-1/2 cups all-purpose flour; 2 tablespoons sugar; 2 tablespoons grated lemon zest; 1/2 teaspoon salt; 1 large egg, lightly beaten; 1/4 cup butter, melted; 2 tablespoons half-and-half cream; CUSTARD:; 2 large eggs; 4 large egg yolks; 3 tablespoons sugar; 1 tablespoon plus 1 teaspoon all-purpose flour; 1-1/3 cups half-and-half cream; 2 tablespoons lemon juice; 2 tablespoons butter, melted; 1/8 teaspoon ground nutmeg, optional

Total Time Prep: 40 min. + chilling Bake: 20 min.

Yield 6 servings

Test Kitchen Approved

This lemony custard tart recipe is steeped in British culinary history and tastes marvelous too. Simply dust the top with nutmeg and serve a piece with afternoon tea.

Ingredients

1-1/2 cups all-purpose flour
2 tablespoons sugar
2 tablespoons grated lemon zest
1/2 teaspoon salt
1 large egg, lightly beaten
1/4 cup butter, melted
2 tablespoons half-and-half cream
CUSTARD:
2 large eggs
4 large egg yolks
3 tablespoons sugar
1 tablespoon plus 1 teaspoon all-purpose flour
1-1/3 cups half-and-half cream
2 tablespoons lemon juice
2 tablespoons butter, melted
1/8 teaspoon ground nutmeg, optional

Directions

Preheat oven to 400°. In a large bowl, mix flour, sugar, zest and salt. In a small bowl, whisk the egg, butter and half-and-half. Gradually add egg mixture, tossing with a fork until dough holds together when pressed. Press dough onto bottom and up side of a 9-in. fluted tart pan with removable bottom. Refrigerate 30 minutes.
Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 10-12 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
In a large bowl, beat eggs, egg yolks, sugar and flour until smooth. Add cream, lemon juice and melted butter until blended; carefully pour into crust. Bake until filling is set, 20-22 minutes. Cool on a wire rack. If desired, sprinkle with nutmeg. Refrigerate leftovers.

Nutrition Facts

1 piece: 415 calories, 23g fat (13g saturated fat), 276mg cholesterol, 359mg sodium, 39g carbohydrate (13g sugars, 1g fiber), 10g protein.

I love English custard tarts and make them frequently. I changed it up a bit and added fresh lemon for a springtime treat. If you want strictly custard, leave out the lemon and increase the butter in the custard. —Teri Schloessmann, Tulsa, Oklahoma

Recipe Creator

Community Cook