Mary Berry’s Egg Custard Tart is made of a homemade puff pastry and a creamy custard filling this recipe serves 12 people and takes about 1 hour and 30 minutes to prepare and bake.
More Mary Berry Recipes:
- Mary Berry Apple And Cinnamon Scones
- Mary Berry Chocolate Bundt Cake
- Mary Berry Strawberry Cheesecake
💗 Why You’ll Love This Egg Custard Tart Recipe:
- Simple Ingredients: This recipe uses basic ingredients that are often readily available in your kitchen.
- Delicious Flavor: The combination of a buttery crust and smooth, sweet custard offers a delightful taste experience.
- Texture Contrast: The flaky crust contrasts beautifully with the creamy custard filling.
- Elegant Presentation: These tarts look sophisticated and are sure to impress guests.
- Comforting Treat: The classic, homey flavors provide a comforting, nostalgic feel.
❓ What Is Mary Berry Egg Custard Tart Recipe?
Mary Berry’s Egg Custard Tart recipe features a homemade puff pastry crust filled with a smooth mixture of eggs, sugar, evaporated milk, vanilla, and a pinch of salt, baked until golden and set, offering a classic, comforting dessert.
🍳 Egg Custard Tart Ingredients
For the Puff Pastry:
- 1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into 1-inch cubes, plus more for the pans
- 1 1/2 cups all-purpose flour, plus more for dusting
- 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
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
🥧 How To Make Mary Berry Egg Custard Tart
- In a medium bowl, use a fork to mix the butter into 3/4 cup of flour. Then, use your hands to knead the dough until it comes together. Place the “oil dough” on a piece of plastic wrap and shape it into a 7 1/2-inch square. Put the square in the fridge for 20 minutes while it’s still wrapped in plastic.
- In a different bowl, mix the egg, water, and the last 3/4 cup of flour. Then, use your hands to knead the dough until it comes together. If the dough is too sticky, add more flour. Put the “water dough” on a piece of plastic wrap, then wrap it up and put it in the fridge for 20 minutes.
- Take the “water dough” out of the package and plop it down on a lightly floured surface. Make it into an 11-inch square. Turn the piece of “oil dough” so that it looks like a diamond after putting it on top. To make a full circle, fold the sides of the “water dough” over the “oil dough.”
- Fold the dough in half and roll it out into an 11-inch square. Score it into thirds. Like a letter, fold the outside thirds over the middle third. The dough should be rolled out again into a big square. Fold the dough in half like a letter and then roll it out into a square. If the dough gets too soft, put it in the fridge for a few minutes.
- Cut the dough square into four equal parts. Fold the four corners in toward the middle, then fold it in half like a book, and roll it out again. Cover the dough with plastic wrap and put it in the fridge for at least 20 minutes.
- Grease and flour 12 small fluted tart pans that are 2 1/2 to 2 3/4 inches across. Take the dough out of the package and roll it out to a thickness of 1/4 inch on a lightly floured surface. Use a round cutter to make rings that are about 1/4 inch bigger than your tart pans. Put the dough in the fridge for 20 minutes, and then press it into the tart pans. Chill until you’re ready to use.
- Before you make the egg custard, melt the sugar in a pot with water over medium-low heat. This should take about 3 to 5 minutes. Allow to cool completely.
- After the sugar syrup has cooled, whisk the eggs into it. Then, add the evaporated milk, vanilla, and salt and stir them in. Put the mixture through a fine-mesh sieve into a big measuring cup.
- Warm the oven up to 350˚ F. Put the pie pans on a baking sheet. Fill each pan about three quarters of the way to the top with custard. (If you fill the tarts too much, they might spill over; you don’t have to use all the cream.)
- It will take about 45 minutes of baking until the crusts are golden and the filling puffs up a bit. Let the tarts cool in the pans for 5 to 10 minutes. Then, carefully tap the bottoms to get them out, and put them on a rack to cool all the way down.
💭 Recipe Tips
- Work Quickly with the Dough: Puff pastry can be tricky because it needs to stay cool. Work quickly to keep the butter from melting. If it gets too warm, pop it back in the fridge for a bit.
- Avoid Overworking the Dough: When mixing the dough, be gentle. Overworking can lead to a tough pastry.
- Rolling the Dough: Be sure to roll the dough evenly to get a uniform thickness. This ensures even baking.
- Rest the Dough: Resting the dough in the fridge as instructed helps relax the gluten and keeps the pastry flaky.
- Making the Custard: When making the custard, be sure to let the sugar syrup cool before adding the eggs to avoid scrambling them.
- Strain the Custard: Straining the custard mixture helps remove any lumps, giving you a smooth and silky custard.
- Baking: Bake the tarts until just set. They should still wobble a bit in the center when you take them out of the oven. They’ll continue to set as they cool.
☕ What Pairs Nicely With Egg Custard Tart?
Egg custard tarts pair well with fresh berries, a sprinkle of powdered sugar, a light drizzle of caramel sauce, or a cup of aromatic coffee or tea.
🎚 How To Store Leftovers Egg Custard Tart?
- Refrigeration: Place the leftover egg custard tarts in an airtight container and refrigerate for up to 3 days.
- Freezing: Wrap each leftover egg custard tarts individually in plastic wrap and freeze they can be frozen for up to a month. Thaw in the refrigerator before serving.
🥵 How To Reheat Leftovers Egg Custard Tart?
- Oven: Preheat the oven to 350°F (175°C) place leftover egg custard tarts on a baking sheet and heat for about 10 minutes, or until warmed through.
- Microwave: For a quick method, microwave leftover egg custard tarts on a microwave-safe plate for 15-20 seconds, but be cautious as this can make the crust soft.
FAQs
What’s the difference between egg custard and custard tart?
Egg custard is a creamy dessert mixture mainly of eggs and milk a custard tart includes this mixture in a pastry crust, offering a contrast between smooth filling and crisp pastry.
Are egg tarts healthy?
Egg tarts can be enjoyed in moderation as part of a balanced diet, they contain sugar and fat, making them more of an occasional treat than a health food.
Why does my custard tart taste eggy?
Your custard tart might taste eggy due to overcooking, which intensifies the egg flavor, or using too many eggs in proportion to the other ingredients like milk and sugar.
How do you know when egg custard is done?
Egg custard is done when it’s slightly jiggly in the center but set around the edges it should not be liquidy, and a knife inserted near the edge comes out clean.
Why did my egg custard get watery?
Your egg custard may have turned watery due to overbaking, causing the eggs to curdle and release moisture, or from undermixing, leading to improper emulsion of eggs and dairy.
Try More Mary Berry Recipes:
Mary Berry Egg Custard Tart Nutrition Facts
- Calories: 211
- Total Fat: 9g
- Saturated Fat: 4g
- Trans Fat: 0g
- Unsaturated Fat: 3g
- Cholesterol: 112mg
- Sodium: 157mg
- Carbohydrates: 26g
- Fiber: 1g
- Sugar: 20g
- Protein: 7g
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Egg Custard Tart
Description
Mary Berry’s Egg Custard Tart is made of a homemade puff pastry and a creamy custard filling this recipe serves 12 people and takes about 1 hour and 30 minutes to prepare and bake.
Ingredients
For the Puff Pastry:
For the Egg Custard:
Instructions
- In a medium bowl, use a fork to mix the butter into 3/4 cup of flour. Then, use your hands to knead the dough until it comes together. Place the “oil dough” on a piece of plastic wrap and shape it into a 7 1/2-inch square. Put the square in the fridge for 20 minutes while it’s still wrapped in plastic.
- In a different bowl, mix the egg, water, and the last 3/4 cup of flour. Then, use your hands to knead the dough until it comes together. If the dough is too sticky, add more flour. Put the “water dough” on a piece of plastic wrap, then wrap it up and put it in the fridge for 20 minutes.
- Take the “water dough” out of the package and plop it down on a lightly floured surface. Make it into an 11-inch square. Turn the piece of “oil dough” so that it looks like a diamond after putting it on top. To make a full circle, fold the sides of the “water dough” over the “oil dough.”
- Fold the dough in half and roll it out into an 11-inch square. Score it into thirds. Like a letter, fold the outside thirds over the middle third. The dough should be rolled out again into a big square. Fold the dough in half like a letter and then roll it out into a square. If the dough gets too soft, put it in the fridge for a few minutes.
- Cut the dough square into four equal parts. Fold the four corners in toward the middle, then fold it in half like a book, and roll it out again. Cover the dough with plastic wrap and put it in the fridge for at least 20 minutes.
- Grease and flour 12 small fluted tart pans that are 2 1/2 to 2 3/4 inches across. Take the dough out of the package and roll it out to a thickness of 1/4 inch on a lightly floured surface. Use a round cutter to make rings that are about 1/4 inch bigger than your tart pans. Put the dough in the fridge for 20 minutes, and then press it into the tart pans. Chill until you’re ready to use.
- Before you make the egg custard, melt the sugar in a pot with water over medium-low heat. This should take about 3 to 5 minutes. Allow to cool completely.
- After the sugar syrup has cooled, whisk the eggs into it. Then, add the evaporated milk, vanilla, and salt and stir them in. Put the mixture through a fine-mesh sieve into a big measuring cup.
- Warm the oven up to 350˚ F. Put the pie pans on a baking sheet. Fill each pan about three quarters of the way to the top with custard. (If you fill the tarts too much, they might spill over; you don’t have to use all the cream.)
- It will take about 45 minutes of baking until the crusts are golden and the filling puffs up a bit. Let the tarts cool in the pans for 5 to 10 minutes. Then, carefully tap the bottoms to get them out, and put them on a rack to cool all the way down.
Notes
- Work Quickly with the Dough: Puff pastry can be tricky because it needs to stay cool. Work quickly to keep the butter from melting. If it gets too warm, pop it back in the fridge for a bit.
- Avoid Overworking the Dough: When mixing the dough, be gentle. Overworking can lead to a tough pastry.
- Rolling the Dough: Be sure to roll the dough evenly to get a uniform thickness. This ensures even baking.
- Rest the Dough: Resting the dough in the fridge as instructed helps relax the gluten and keeps the pastry flaky.
- Making the Custard: When making the custard, be sure to let the sugar syrup cool before adding the eggs to avoid scrambling them.
- Strain the Custard: Straining the custard mixture helps remove any lumps, giving you a smooth and silky custard.
- Baking: Bake the tarts until just set. They should still wobble a bit in the center when you take them out of the oven. They’ll continue to set as they cool.
Mary Berry Egg Custard Tart