5 from 1 vote
Traditional Egg Custard Tart with a lovely home made pastry and a very silky smooth filling. Serve warm or chilled... I love mine chilled! You can also make mini ones in a muffin pan if you prefer! | Lovefoodies.com
Traditional Egg Custard Tart
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr

Traditional Egg Custard Tart with a lovely homemade pastry and a very silky smooth filling. Serve warm or chilled. I love mine chilled! You can also make mini ones in a muffin pan if you prefer!

Course: Dessert
Cuisine: European
Servings: 6 - 8
  • 170 g / 6 oz Shortcrust pastry - click Here to make the exact amount needed
  • 3 Tablespoons regular Sugar
  • 4 eggs
  • 1 pint / 2 1/2 cups / 550 ml milk.
  • Sprinkle of ground or fresh grated nutmeg
  1. Put the oven on to 190C, 375F,Gas 5
  2. Make your shortcrust pastry. Click here for instructions. Grease your flan dish & make sure you grease up the sides too.
  3. Roll out the pastry into the shape of your flan dish. Make sure there is enough to reach up the sides of your dish. I just place the dish over the pastry to see if I've rolled enough.
  4. Use your rolling pin to transfer the pastry to the dish.
  5. Gently push the pastry around the sides of the dish. It's easier to lift the pastry a little and then push into the sides.
  6. Use a sharp knife and trim the edges to make it tidy.
  7. If you spot any holes or bits of pastry missing, use some of your cut offs to patch up.
  8. 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. You need to bake blind for 20 minutes in the oven. 5 minutes before the end of baking blind, remove the weights used and return to the oven.
  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 in to 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.
  7. When done, leave to cool before removing it from the flan dish
  8. 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.