{"id":1987255,"date":"2024-04-30T18:16:37","date_gmt":"2024-05-21T19:03:20","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&#038;p=1987255"},"modified":"2024-05-21T14:09:24","modified_gmt":"2024-05-21T19:09:24","slug":"custard-tart-recipe","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/custard-tart-recipe\/","title":{"rendered":"Custard Tart"},"content":{"rendered":"<p>This easy English custard tart recipe is irresistible. It is the ultimate treat for <a href=\"https:\/\/www.tasteofhome.com\/collection\/afternoon-tea-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/afternoon-tea-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">afternoon tea<\/a>\u00a0or for dessert after a\u00a0<a href=\"https:\/\/www.tasteofhome.com\/collection\/easy-family-dinner-sunday-supper-ideas\/\" data-name=\"www.tasteofhome.com\/collection\/easy-family-dinner-sunday-supper-ideas\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Sunday dinner<\/a>. Start by making a simple homemade pastry, then fill it with a rich and creamy custard. Nutmeg on top adds a cozy, comforting aroma.<\/p>\n<h2>What is a custard tart?<\/h2>\n<p>Custard tarts are <a href=\"https:\/\/www.tasteofhome.com\/collection\/traditional-british-desserts\/\" data-name=\"www.tasteofhome.com\/collection\/traditional-british-desserts\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">traditional British desserts<\/a> that have been part of the cuisine since at least the Middle Ages. Enjoyed by everyday citizens and royalty alike, the treats have a shortcrust pastry, an egg custard filling and a nutmeg dusting on top. They can be made as small, bite-sized tarts or as larger tarts for slicing and sharing, like a classic <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-treacle-tart\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-treacle-tart\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">treacle tart<\/a>.<\/p>\n<h2>Custard Tart Ingredients<\/h2>\n<ul>\n<li><strong>Eggs and egg yolks:<\/strong> The filling of an English custard tart is made with an egg custard, so you&#8217;ll need whole eggs and egg yolks to add richness. Whole eggs will also give the custard a bit more stability as it bakes.<\/li>\n<li><strong>Half-and-half:<\/strong> The custard filling is creamy but light, so half-and-half will be your best bet for the right consistency.<\/li>\n<li><strong>Butter:<\/strong> Melted butter is an essential ingredient in both the shortcrust pastry and the custard. It creates a flaky texture in the crust and helps keep the filling nice and smooth.<\/li>\n<li><strong>Nutmeg:<\/strong> Nutmeg is the classic topping for an English custard tart.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Mix the dry ingredients for the crust<\/h3>\n<p dir=\"ltr\">Preheat the oven to 400\u00b0F. In a large bowl, combine the flour, sugar, lemon zest and salt.<\/p>\n<h3>Step 2: Mix the wet ingredients for the crust<\/h3>\n<p dir=\"ltr\">In a small bowl, whisk the egg, melted butter and half-and-half cream until fully incorporated.<\/p>\n<h3>Step 3: Make the dough<\/h3>\n<p dir=\"ltr\">Gradually add the wet ingredients to the dry ingredients, tossing the mixture with a fork until the dough holds together when pressed.<\/p>\n<p dir=\"ltr\">Form the dough into a ball or disc with your hands. Place it in the center of a 9-inch fluted tart pan with a removable bottom. Press the dough onto the bottom and up the sides of the pan, then refrigerate it for at least 30 minutes.<\/p>\n<h3>Step 4: Blind bake the crust<\/h3>\n<p dir=\"ltr\">Line the unpricked crust with two layers of foil and fill it with pie weights, dried beans or uncooked rice. Bake the crust on a lower oven rack until the edge is lightly golden brown, 10 to 12 minutes.<\/p>\n<p dir=\"ltr\">Remove the foil and weights; return the crust to the oven and bake it until the bottom is golden brown, three to six minutes longer. Transfer to a wire rack to cool completely.<\/p>\n<p dir=\"ltr\"><em>Editor&#8217;s Tip: <\/em>There&#8217;s no need to dock the crust before <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-blind-bake\/\" data-name=\"www.tasteofhome.com\/article\/how-to-blind-bake\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">blind baking<\/a> because the pie weights will keep the crust from puffing up too much.<\/p>\n<h3>Step 5: Make the custard filling<\/h3>\n<p dir=\"ltr\">In a large bowl, beat the eggs, egg yolks, sugar and flour until smooth. Add the half-and-half, lemon juice and melted butter; stir until all the ingredients are blended together. Carefully pour the custard filling into the crust.<\/p>\n<h3>Step 6: Bake the custard tart<\/h3>\n<p class=\"\" dir=\"ltr\">Bake until the filling is set, 20 to 22 minutes. Cool on a wire rack. If desired, sprinkle with nutmeg before serving.<\/p>\n<p><em>Editor&#8217;s Tip:\u00a0<\/em>The custard will continue to firm up as it cools, so it&#8217;s important not to overbake it. Remove the tart from the oven when the edges are set but the center still has a slight wobble.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1941738\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/11\/TOHX23_274721_DR_10_19_3b-English-Custard-Tart.jpg?fit=700%2C467\" alt=\"English Custard Tart\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Custard Tart Variations<\/h2>\n<ul>\n<li><strong>Give it a different citrusy twist:<\/strong> Try this custard tart with other fresh citrus fruits like grapefruit or oranges instead of the lemon.<\/li>\n<li><strong>Top it with berries:<\/strong> Once it&#8217;s baked and cooled, top your custard tart with fresh berries (as on these cute <a href=\"https:\/\/www.tasteofhome.com\/recipes\/berry-tartlets\/\" data-name=\"www.tasteofhome.com\/recipes\/berry-tartlets\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">berry tarts<\/a>) for a beautiful presentation and added flavor.<\/li>\n<li><strong>Use another spice:<\/strong> Instead of nutmeg, try a sprinkle of cinnamon on the top of the tart.<\/li>\n<\/ul>\n<h2>How do you store a custard tart?<\/h2>\n<p>Place leftovers in an airtight container and store them in the refrigerator for up to two days. Remove and let stand at room temperature for 10 minutes before serving.<\/p>\n<h2>Can you freeze a custard tart?<\/h2>\n<p dir=\"ltr\">Freezing custard tarts is not recommended. The custard is likely to split and the pastry may become soggy.<\/p>\n<h2>Custard Tart Tips<\/h2>\n<h3>Do you need to use a tart pan?<\/h3>\n<p>No! You can make English custard tarts with other types of pans, though you will lose the pretty fluted pattern on the crust. If you don&#8217;t have a tart pan, try using a springform pan or a <a href=\"https:\/\/www.tasteofhome.com\/collection\/pie-plates\/\" data-name=\"www.tasteofhome.com\/collection\/pie-plates\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">pie dish<\/a>.<\/p>\n<h3>Can you use store-bought custard?<\/h3>\n<p>No, these custard tarts are made with an <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-custard\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-custard\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">egg custard<\/a>, and store-bought custard doesn&#8217;t contain eggs (it is thickened with cornstarch). You wouldn&#8217;t get the same rich flavor or creamy texture.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>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.<\/p>\n","protected":false},"author":7061,"featured_media":1987256,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,305338,304328,305271,304288,305487,305334,304515,304390,303966,304408,304368,303887,304348,304268,304553,304558,324623,306810,304388,303997,306809,304150,303883,304403],"categories-v2":[308500,310461,309438,340136,308984,308481,309216,259620,310796,309337,308880,308761,308495,308813,308745,308478,309000,259483,308908,308910,309177,313137,308752,308540,313107,309434,308476,308812],"coauthors":[203286],"recommended_recipes":[{"post_title":"Raspberry Custard Tart","post_link":"\/recipes\/raspberry-custard-tart\/","post_image":"\/wp-content\/uploads\/2018\/01\/Raspberry-Custard-Tart_exps23983_CFD1227358B10_12_8bC_RMS.jpg"},{"post_title":"Custard Pie","post_link":"\/recipes\/mom-s-custard-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Mom-s-Custard-Pie_EXPS_FT23_9295_JR_1110_1_RMS.jpg"},{"post_title":"Custard Recipe","post_link":"\/recipes\/get-well-custard\/","post_image":"\/wp-content\/uploads\/2018\/01\/Get-Well-Custard_EXPS_FT24_4151_JR_0717_1.jpg"},{"post_title":"Pear Tart","post_link":"\/recipes\/pear-tart\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pear-Tart_EXPS_TOHX24_19924_DR_10_19_1b.jpg"},{"post_title":"Baked Custard","post_link":"\/recipes\/baked-custard\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_6092_PerrySantanachote_9.jpg"},{"post_title":"Lemon Tart","post_link":"\/recipes\/shortbread-lemon-tart\/","post_image":"\/wp-content\/uploads\/2018\/01\/Shortbread-Lemon-Tart_EXPS_TOHAM24_27290_DR_11_14_3b.jpg"},{"post_title":"Fruit Tart","post_link":"\/recipes\/vanilla-cream-fruit-tart\/","post_image":"\/wp-content\/uploads\/2018\/01\/Vanilla-Cream-Fruit-Tart_EXPS_BK22_1819_P3_MD_05_05_1b.jpg"},{"post_title":"Raspberry Pear Tart","post_link":"\/recipes\/raspberry-pear-tart\/","post_image":"\/wp-content\/uploads\/2018\/01\/Raspberry-Pear-Tart_exps41493_CX1995509D08_09_1bC_RMS.jpg"},{"post_title":"Tart Cherry Pie","post_link":"\/recipes\/tart-cherry-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps10779__LSR866899C35B-5.jpg"},{"post_title":"Walnut Tart","post_link":"\/recipes\/walnut-tart\/","post_image":"\/wp-content\/uploads\/2025\/01\/Walnut-Tart_EXPS_TOHD24_7655_JackieAlpers_12.jpg"},{"post_title":"Chocolate S'mores Tart","post_link":"\/recipes\/chocolate-s-mores-tart\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps190843_TH163619D09_25_4b-2.jpg"},{"post_title":"Mousse Tarts","post_link":"\/recipes\/mousse-tarts\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25776_QC854037D31A.jpg"},{"post_title":"Leek Tart","post_link":"\/recipes\/leek-tart\/","post_image":"\/wp-content\/uploads\/2018\/01\/Leek-Tart_EXPS_CWAM20_18658_E12_03_5b-15.jpg"},{"post_title":"Cranberry Pear Tart","post_link":"\/recipes\/cranberry-pear-tart\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps27326_HCK153422D08_26_2b.jpg"},{"post_title":"Caramel Custard","post_link":"\/recipes\/caramel-custard\/","post_image":"\/wp-content\/uploads\/2018\/01\/Caramel-Custard_EXPS_FT24_3136_ST_0412_1.jpg"},{"post_title":"French Lemon-Apricot Tart","post_link":"\/recipes\/french-lemon-apricot-tart\/","post_image":"\/wp-content\/uploads\/2018\/01\/French-Lemon-Apricot-Tart_exps161578_CW2376972C10_25_5bC_RMS-6.jpg"},{"post_title":"Lemon Blueberry Tart","post_link":"\/recipes\/lemon-blueberry-tart\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOH_44017_LIZZIE_PACHTER_-7.jpg"},{"post_title":"Cranberry Tart","post_link":"\/recipes\/nantucket-cranberry-tart\/","post_image":"\/wp-content\/uploads\/2024\/10\/Nantucket-Cranberry-Tart_EXPS_FT24_38140_JR_0924_1_RMS.jpg"},{"post_title":"Streusel-Topped Lemon 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Simply dust the top with nutmeg and serve a piece with afternoon tea.","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Mix the dry ingredients for the crust","text":"Preheat the oven to 400\u00b0F. In a large bowl, combine the flour, sugar, lemon zest and salt."},{"@type":"HowToStep","name":"Mix the wet ingredients for the crust","text":"In a small bowl, whisk the egg, melted butter and half-and-half cream until fully incorporated."},{"@type":"HowToStep","name":"Make the dough","text":"Gradually add the wet ingredients to the dry ingredients, tossing the mixture with a fork until the dough holds together when pressed. Form the dough into a ball or disc with your hands. Place it in the center of a 9-inch fluted tart pan with a removable bottom. Press the dough onto the bottom and up the sides of the pan, then refrigerate it for at least 30 minutes."},{"@type":"HowToStep","name":"Blind bake the crust","text":"Line the unpricked crust with two layers of foil and fill it with pie weights, dried beans or uncooked rice. Bake the crust on a lower oven rack until the edge is lightly golden brown, 10 to 12 minutes. Remove the foil and weights; return the crust to the oven and bake it until the bottom is golden brown, three to six minutes longer. Transfer to a wire rack to cool completely. Editor's Tip: There's no need to dock the crust before blind baking because the pie weights will keep the crust from puffing up too much."},{"@type":"HowToStep","name":"Make the custard filling","text":"In a large bowl, beat the eggs, egg yolks, sugar and flour until smooth. Add the half-and-half, lemon juice and melted butter; stir until all the ingredients are blended together. Carefully pour the custard filling into the crust."},{"@type":"HowToStep","name":"Bake the custard tart","text":"Bake until the filling is set, 20 to 22 minutes. Cool on a wire rack. If desired, sprinkle with nutmeg before serving. Editor's Tip: The custard will continue to firm up as it cools, so it's important not to overbake it. Remove the tart from the oven when the edges are set but the center still has a slight wobble.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/11\/TOHX23_274721_DR_10_19_3b-English-Custard-Tart.jpg?fit=700,467"}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Debra Cummings"}],"nutrition":{"@type":"NutritionInformation","calories":" 415 calories","fatContent":"23g fat (13g saturated fat)","cholesterolContent":"276mg cholesterol","sodiumContent":"359mg sodium","carbohydrateContent":"39g carbohydrate (13g sugars","fiberContent":"1g fiber)","proteinContent":"10g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":0,"reviewCount":0,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, British"},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"274721","romance_copy_dek":"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.","enhanced_recipe_title":"Lemony English Custard Tart","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups all-purpose flour","IngredientText":"1-1\/2 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons sugar","IngredientText":"2 tablespoons sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons grated lemon zest","IngredientText":"2 tablespoons grated lemon zest"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon salt","IngredientText":"1\/2 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 large egg, lightly beaten","IngredientText":"1 large egg, lightly beaten"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup butter, melted","IngredientText":"1\/4 cup butter, melted"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons half-and-half cream","IngredientText":"2 tablespoons half-and-half cream"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>CUSTARD:<\/b>","IngredientText":"<b class='sIngredient'>CUSTARD:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 large eggs","IngredientText":"2 large eggs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 large egg yolks","IngredientText":"4 large egg yolks"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons sugar","IngredientText":"3 tablespoons sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon plus 1 teaspoon all-purpose flour","IngredientText":"1 tablespoon plus 1 teaspoon all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/3 cups half-and-half cream","IngredientText":"1-1\/3 cups half-and-half cream"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons lemon juice","IngredientText":"2 tablespoons lemon juice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons butter, melted","IngredientText":"2 tablespoons butter, melted"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/8 teaspoon ground nutmeg, optional","IngredientText":"1\/8 teaspoon ground nutmeg, optional"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Lemony-English-Custard-Tart-_EXPS_TOHX23_274721_DR_10_19_1b.jpg","RecipeId":274721,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Custard Tart Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Lemony-English-Custard-Tart-_EXPS_TOHX23_274721_DR_10_19_1b.jpg","ContributorId":null,"Firstname":"Teri","Lastname":"Schloessmann","City":"Tulsa","StateDescription":"Oklahoma","IsCommunityCook":true,"TimeCallout":"Prep: 40 min. + chilling Bake: 20 min. 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If you want strictly custard, leave out the lemon and increase the butter in the custard. \u2014Teri Schloessmann, Tulsa, Oklahoma","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 400\u00b0. 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.","SequenceNo":1},{"Direction":"   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. 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