Mary Berry Egg Custard Tart

Few things bring back sweet, nostalgic memories quite like Mary Berry’s Egg Custard Tart. Known for her legendary baking prowess, Mary Berry created a tart that feels like a warm hug from the past. Flaky homemade puff pastry cradles a silky custard filling, delivering a dessert that’s both elegant and utterly comforting.

Perfect for a weekend treat, a special afternoon tea, or simply when you’re craving a taste of old-fashioned simplicity, this easy egg custard tart recipe is a true treasure. Whether you’re a fan of a classic Mary Berry dessert, seeking a timeless British custard tart, or just exploring a new special occasion baking idea, this one’s sure to win your heart.

Why You’ll Love This Egg Custard Tart Recipe

• Simple, familiar ingredients that you likely already have on hand
• Luxuriously smooth custard contrasted by crisp, flaky puff pastry
• Elegant enough to impress yet comforting enough for everyday indulgence
• Step-by-step friendly for beginner bakers aiming for professional results
• Perfect make-ahead dessert that stays delicious for days

Ingredients for Mary Berry’s Egg Custard Tart

For the Puff Pastry:

• 1 1/2 sticks (12 tablespoons) cold unsalted butter: creates buttery, flaky layers
• 1 1/2 cups all-purpose flour: forms the pastry structure
• 1 large egg
• 2 tablespoons water

For the Egg Custard:

• 1/2 cup sugar
• 1 cup water
• 4 large eggs
• 1/4 cup evaporated milk: enriches the custard’s creamy texture
• 1/2 teaspoon pure vanilla extract: adds warmth and depth
• Pinch of salt

How To Make Mary Berry’s Egg Custard Tart

1. Prepare the “oil dough”: In a medium bowl, blend 3/4 cup flour and butter using a fork, then knead gently until smooth. Shape into a 7 1/2-inch square, wrap in plastic, and chill for 20 minutes.
2. Prepare the “water dough”: In another bowl, mix the egg, water, and remaining 3/4 cup flour. Knead until smooth, adjusting with extra flour if sticky. Wrap and chill for 20 minutes.
3. Laminate the dough: Roll the “water dough” into an 11-inch square. Place the “oil dough” like a diamond in the center. Fold the corners over the “oil dough”, encasing it fully.
4. Roll and fold: Roll the dough into an 11-inch square, fold into thirds like a letter, and roll out again. Repeat folding. Chill if it softens.
5. Final shaping: Cut into four portions. Fold corners to center, fold in half, and roll out. Wrap and chill for at least 20 minutes.
6. Prepare tart pans: Grease and flour twelve 2 1/2- to 2 3/4-inch tart pans. Roll dough to 1/4-inch thickness, cut rounds slightly larger than the pans, and press into place. Chill while making custard.
7. Make the sugar syrup: Heat sugar and water over medium-low until dissolved (3-5 minutes). Cool completely.
8. Make the custard: Whisk eggs into cooled syrup. Stir in evaporated milk, vanilla, and salt. Strain through a fine-mesh sieve.
9. Assemble tarts: Preheat oven to 350°F. Place tart pans on a baking sheet. Fill each about three-quarters full with custard.
10. Bake: Bake for about 45 minutes until golden and just set. Cool in pans for 5–10 minutes, then carefully unmold and cool completely.

Common Mistakes to Avoid

• Overheating the butter when making pastry: keep everything cold.
• Skipping dough rests: resting is key for flaky, tender pastry.
• Overfilling the tarts: leave space to avoid spills.
• Not cooling sugar syrup: hot syrup can scramble your eggs.
• Overbaking: custard should have a slight wobble when done.

Storage and Reheating Instructions

• Storage: Place cooled tarts in an airtight container and refrigerate for up to 3 days.
• Freezing: Wrap individual tarts tightly in plastic wrap. Freeze for up to 1 month. Thaw overnight in the fridge.

Reheating:

• Oven: Warm at 350°F for about 10 minutes.
• Microwave: Heat gently for 15-20 seconds, but note the crust may soften.

FAQs

Q: Can you freeze egg custard tarts?
A: Yes, wrap them individually and freeze for up to a month. Thaw in the refrigerator before serving.

Q: Why does my egg custard taste eggy?
A: It likely overcooked or had too many eggs relative to milk and sugar.

Q: How do you know when the egg custard is cooked?
A: The custard should be just set with a slight wobble in the center. A knife near the edge should come out clean.

Q: Why did my custard turn watery?
A: Overbaking can cause curdling, releasing excess moisture.

Q: What pairs well with egg custard tart?
A: Fresh berries, a sprinkle of powdered sugar, a drizzle of caramel, or a cup of tea or coffee complement it beautifully.

Nutrition Facts (Per Serving)

• Calories: 211
• Sugar: 20g
• Total Fat: 9g
• Carbohydrates: 26g
• Protein: 7g
• Sodium: 157mg

Try More Recipes:

• Mary Berry Mississippi Mud Pie
• Mary Berry Apple And Blackberry Crumble
• Mary Berry Tiffin Recipe