Gluten-Free Egg Custard Tart with a lovely homemade gluten-free shortcrust pastry and a very silky smooth egg filling. Also recipe to make individual tarts.

Traditional Egg Custard Tart is one of my all-time favorite desserts and to be able to make this gluten-free means that those with a wheat intolerance can also enjoy this lovely sweet dessert.

It's a great recipe to serve for parties, potlucks, gatherings and also for weekday times.

If you wanted to make mini ones to serve at a party or an Afternoon Tea that would also be perfect! We've got instructions below for how to make individual tarts,

No one can argue that this traditional egg custard tart, if it is made correctly, has a silky smooth custard, in contrast to a crispy pastry base.

Depending on where in the world you are, this traditional egg custard tart may be also known as a sugar cream pie, custard pie, old fashioned sweet egg pie, or other variations.

I have also made a recipe up to show you how to make your own gluten-free shortcrust pastry. It's so versatile, we use this same pastry (less the sugar) to make a delicious Gluten-free Cheese and bacon quiche.

Of course, you can buy the shop stuff, but this recipe is easy, cheaper and by far more tasty!

You can make little egg custard tart flans, but make sure you adjust the cooking times. So let's get straight to the recipe and see how we make this delicious traditional egg custard tart and please enjoy!

Instructions

Make The Pastry

1. Put the oven on to 190 C, 375 F, Gas 5

2. Make your gluten-free shortcrust pastry.

3. Grease your flan dish & make sure you grease up the sides too. Then roll out the pastry.

4. Place your rolled out pastry into your chosen dish.

Make sure you gently push the sides around the dish.

5. Trim any excess pastry. If you see any cracks or missing bits of pastry, use the excess from your trimming to patch these areas.

Prick the pastry with a fork to avoid air bubbles during baking.

6. Now you will need to prepare the flan case to take the wet filling. You need to first 'Bake blind' the pastry. See here for more information on how to bake blind. You need to bake blind for 20 minutes in the oven.

7. Place in the oven for 20 - 25 minutes (for a 23 cm, 9 inch dish). If using smaller cases, reduce the cooking time.

8. When ready, the flan case should look like the photo on the below left. Say about 70% cooked, and ready for the filling.

9. Once you have baked blind your pastry, you need to get all your filling ingredients ready if you haven't done so already and reduce the oven temperature to 180 C, Gas 4, 350 F

Make The Smooth Egg Custard Filling

1. Prepare custard filling by hand whisking eggs in a mixing bowl.

2. Heat milk & sugar in a pan and bring to the boil.

3. Add the milk to the whisked eggs gradually, stirring as you pour, to prevent the eggs from scrambling.

4. Pass the mixture through a sieve and allow to cool for 15 minutes, or immerse the bowl in cold water in the sink to cool the custard down a little.

5. Carefully pour the mixture into the pastry case and sprinkle some nutmeg on the surface.

6. Place in the oven, after 30 minutes, check if it's done. If the surface of the custard 'wobbles' too much when you move the dish, leave for a further 5 minutes.

See below I made 2 Egg Custard Tarts, one for us and one to take to a party!

When done, leave to cool before removing it from the flan dish

Some like to eat this tart warm, I enjoy it more after it has been chilled for an hour in the fridge.

It is also easier to slice when it has cooled. And there you have our lovely Traditional Egg Custard Tart. Please enjoy!

To make small individual tarts

If you want to make small individual tarts, use a well-greased 12-muffin pan and cut 12 discs of pastry using an 11cm/4½in fluted cutter.

The pastry should overlap the top of the molds by a few millimeters so that you can crimp the edges if you wish

Add the custard filling to each tart case and put them in the oven for 25 minutes.

Turn the oven down to 350F, 180C for the last 10 minutes of baking.

Allow the tarts to cool in the tin for 30 minutes before carefully removing them.

If you enjoy pastry, we've also got a great tutorial recipe for how to make pie dough using Flaky Pastry. Be sure to check it, it's really quick and easy to make.

We'd love to hear from you and what you thought of our traditional egg custard tart recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

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