This easy Mary Berry Egg Custard Tart is a creamy, classic dessert that’s perfect for any occasion. With a smooth, rich filling and a hint of nutmeg, this tart is simple to prepare using common ingredients you likely have at home. Enjoy it warm or chilled for a comforting, timeless treat.
Ingredients Needed
Pastry:
- 125g (½ cup) cold butter, cut into cubes
- 200g (1⅔ cups ) plain flour, plus extra for dusting or all-purpose flour
- 50g (⅓ cup) icing sugar or powdered sugar
- 1 egg yolk
Custard Filling:
- 600ml (2½ cups) double cream or heavy cream
- ¼ tsp vanilla extract
- 8 egg yolks
- 100g (½ cup) caster sugar or granulated sugar
- Grating of nutmeg (at least half a nutmeg)
How To Make Egg Custard Tart
- Make the Pastry: Melt the butter in a saucepan until foamy, then continue cooking until it turns nut-brown. Pour off the melted butter into a bowl, leaving any sediment behind, and chill until it hardens again. In a medium bowl, combine the flour, icing sugar, and a pinch of salt. When the butter is hardened, cut it into chunks and rub it into the flour mixture until crumbly. Add the egg yolk and 1 tsp cold water, and bring the dough together. Flatten into a disc, cover, and chill for at least 30 minutes, or up to 2 days.
- Prepare the Tart Shell: Roll out the chilled pastry on a floured surface to a thickness of about 5mm (¼ inch), then lift it into a 20cm (8-inch) tart tin, pressing it into the sides and leaving an overhang. Reserve any excess pastry. Chill the pastry shell for at least 30 minutes or freeze for 10 minutes. Preheat oven to 180°C/160°C fan/gas 4 (350°F/325°F fan). Line the pastry with baking parchment and fill with baking beans or uncooked rice. Place on a baking tray and bake for 15 minutes. Remove the parchment and beans, then bake for another 15-20 minutes until the pastry is crisp.
- Make the Custard Filling: In a saucepan, heat the cream and vanilla until just boiling. In a separate heatproof bowl, stir together the egg yolks and sugar (do not whisk). Slowly add the hot cream to the egg mixture, stirring continuously. Strain the custard through a fine sieve into a jug, and skim off any froth on top.
- Assemble and Bake the Tart: Reduce the oven temperature to 140°C/120°C fan/gas 1 (275°F/250°F fan). Trim any excess pastry from the tart shell, and patch any cracks with reserved pastry. Place the tart shell on a baking tray and slide it halfway into the oven. Carefully pour in the custard filling to the top of the shell. Grate nutmeg over the custard, then gently slide the tray fully into the oven. Bake for 40 minutes, or until the custard is just set with a slight wobble. Allow to cool completely in the tin, then remove and slice to serve.
Recipe Tips
- Chill the Pastry: Always chill the pastry for at least 30 minutes before rolling it out. This helps prevent it from shrinking during baking and keeps it flaky.
- Don’t Overmix the Pastry: When rubbing in the butter, mix just until crumbly. Overmixing can make the pastry tough, so handle it gently.
- Monitor the Oven Temperature: Make sure your oven is accurately preheated. An oven thermometer can help, as baking temperatures are crucial for setting the custard correctly.
- Let It Cool Completely: Allow the tart to cool in the tin before slicing. This helps the custard set fully and makes it easier to cut neat slices.
How To Store Leftovers?
- Refrigerate: First, let the leftover Egg Custard Tart cool until it reaches room temperature. Once cooled, cover it with plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 3 days.
- Freeze: If you want to freeze the tart, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. You can freeze it for up to 2 months. To serve, thaw the tart in the refrigerator overnight before slicing.
Nutrition Facts
Serving Size: 1 tart (about 130g)
- Calories: 270
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 108mg
- Sodium: 125mg
- Potassium: 92mg
- Total Carbohydrate: 25g
- Dietary Fiber: 1g
- Sugars: 8g
- Protein: 5g
Try More Mary Berry Recipes:
- Mary Berry Raspberry Cake
- Mary Berry Dundee Cake
- Mary Berry Lemon And Raspberry Cake
- Mary Berry Cheese Straws
Mary Berry Egg Custard Tart
Description
This easy Mary Berry Egg Custard Tart is a creamy, classic dessert that’s perfect for any occasion. With a smooth, rich filling and a hint of nutmeg, this tart is simple to prepare using common ingredients you likely have at home. Enjoy it warm or chilled for a comforting, timeless treat.
Ingredients
Pastry:
Custard Filling:
Instructions
- Make the Pastry: Melt the butter in a saucepan until foamy, then continue cooking until it turns nut-brown. Pour off the melted butter into a bowl, leaving any sediment behind, and chill until it hardens again. In a medium bowl, combine the flour, icing sugar, and a pinch of salt. When the butter is hardened, cut it into chunks and rub it into the flour mixture until crumbly. Add the egg yolk and 1 tsp cold water, and bring the dough together. Flatten into a disc, cover, and chill for at least 30 minutes, or up to 2 days.
- Prepare the Tart Shell: Roll out the chilled pastry on a floured surface to a thickness of about 5mm (¼ inch), then lift it into a 20cm (8-inch) tart tin, pressing it into the sides and leaving an overhang. Reserve any excess pastry. Chill the pastry shell for at least 30 minutes or freeze for 10 minutes. Preheat oven to 180°C/160°C fan/gas 4 (350°F/325°F fan). Line the pastry with baking parchment and fill with baking beans or uncooked rice. Place on a baking tray and bake for 15 minutes. Remove the parchment and beans, then bake for another 15-20 minutes until the pastry is crisp.
- Make the Custard Filling: In a saucepan, heat the cream and vanilla until just boiling. In a separate heatproof bowl, stir together the egg yolks and sugar (do not whisk). Slowly add the hot cream to the egg mixture, stirring continuously. Strain the custard through a fine sieve into a jug, and skim off any froth on top.
- Assemble and Bake the Tart: Reduce the oven temperature to 140°C/120°C fan/gas 1 (275°F/250°F fan). Trim any excess pastry from the tart shell, and patch any cracks with reserved pastry. Place the tart shell on a baking tray and slide it halfway into the oven. Carefully pour in the custard filling to the top of the shell. Grate nutmeg over the custard, then gently slide the tray fully into the oven. Bake for 40 minutes, or until the custard is just set with a slight wobble. Allow to cool completely in the tin, then remove and slice to serve.
Notes
- Chill the Pastry: Always chill the pastry for at least 30 minutes before rolling it out. This helps prevent it from shrinking during baking and keeps it flaky.
- Don’t Overmix the Pastry: When rubbing in the butter, mix just until crumbly. Overmixing can make the pastry tough, so handle it gently.
- Monitor the Oven Temperature: Make sure your oven is accurately preheated. An oven thermometer can help, as baking temperatures are crucial for setting the custard correctly.
- Let It Cool Completely: Allow the tart to cool in the tin before slicing. This helps the custard set fully and makes it easier to cut neat slices.
Mary Berry Egg Custard Tart