Old-Fashioned Egg Custard Tarts, a timeless British treat, feature a homemade flaky pastry shell filled with creamy egg custard, topped with a sprinkle of nutmeg, and baked to perfection.
INGREDIENTS
For the Pastry:
- 1 ½ cups (180g) all-purpose/plain flour
- ¼ teaspoon salt
- 8 tablespoons (120g) cold unsalted butter
- 2 tablespoons (25g) granulated/caster sugar
- 1 large egg yolk
For the Custard:
- 1 ½ cups (350ml) whole/full-fat milk
- 6 large egg yolks
- ¼ cup (45g) granulated/caster sugar
- 1 teaspoon grated nutmeg
- 4 tablespoons softened butter
- ¼ teaspoon pure vanilla extract (optional)
INSTRUCTIONS
For the Pastry:
- In a mixing bowl, combine the flour, salt, and butter. Use your fingers to rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Stir in the sugar, egg yolk, and 2 teaspoons of water. Mix until the dough forms a ball.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Preheat your oven to 400°F (200°C).
For the Custard:
- Heat the milk in a saucepan over medium heat until it just starts to simmer. Do not let it boil. Remove from heat.
- In a mixing bowl, whisk the egg yolks and sugar vigorously (or use a hand blender) until the mixture is pale and frothy.
- Slowly drizzle the warm milk into the egg yolk mixture while continuously whisking. Add vanilla extract if desired. Transfer the custard to a container with a spout for easy pouring.
Assembling the Tarts:
- Grease 12 fluted tart molds (2 ¾” / 7cm) with softened butter and place them on a baking sheet.
- Roll out the chilled pastry on a floured surface and use a round, fluted cookie cutter to cut out circles. Line each tart mold with the pastry circles, pressing gently to fit.
- Carefully fill each tart shell with custard, leaving a little space at the top. Sprinkle a pinch of grated nutmeg over each.
Baking:
- Bake the tarts for 10–15 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (180°C) and bake for an additional 10 minutes. Monitor closely during the initial baking; if the filling rises too much, reduce the temperature sooner to prevent the custard from collapsing when cooled.
- For a single large tart, bake at 400°F (200°C) for 20 minutes, then reduce the heat to 350°F (176°C) and bake for an additional 10 minutes. If the pastry browns too quickly, lower the temperature earlier. The custard should set with a slight wobble in the center—it will firm up as it cools.
Finishing:
- Remove the tarts from the oven and allow them to cool on a wire rack before serving.
