
The Ultimate Guide to Making a Creamy Custard Tart at Home
If you’re a fan of rich, creamy desserts, this custard tart is a must-try! With its buttery crust and perfectly baked custard filling, it’s a showstopper for any occasion. Follow this simple recipe to bring this delectable treat to your table.
Ingredients You’ll Need
For the crust:
- 1 ½ cups (190g) all-purpose flour
- ½ cup (115g) unsalted butter, chilled and cubed
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- 2-3 tablespoons cold water
For the custard filling:
- 1 ½ cups (360ml) whole milk
- 1 cup (240ml) heavy cream
- 4 large egg yolks
- ½ cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- Optional: a pinch of ground nutmeg for topping
Step-by-Step Instructions
1. Prepare the Crust
- In a large mixing bowl, combine flour and sugar. Add chilled butter cubes and mix until the mixture resembles breadcrumbs.
- Add the egg yolk and cold water, one tablespoon at a time, until the dough comes together.
- Roll the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
2. Roll Out and Blind Bake the Crust
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a lightly floured surface and fit it into a tart pan with a removable base. Trim any excess dough.
- Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 5 minutes. Let it cool.
3. Make the Custard Filling
- In a saucepan, combine milk and cream. Heat over medium heat until it starts to steam (but not boil).
- In a separate bowl, whisk together egg yolks, sugar, and vanilla extract. Gradually pour the hot milk mixture into the egg mixture while whisking constantly.
- Strain the custard mixture through a fine sieve to remove any lumps.
4. Assemble and Bake
- Pour the custard filling into the pre-baked crust.
- Bake at 325°F (160°C) for 25-30 minutes, or until the custard is just set but still slightly wobbly in the center.
- Allow the tart to cool completely, then chill in the refrigerator for at least 2 hours before serving.
Pro Tips for Success
- Prevent a soggy crust: Blind baking is essential to keep the crust crisp and flaky.
- Achieve a smooth custard: Straining the mixture ensures no lumps make it into the tart.
- For extra flavor: Sprinkle ground nutmeg or caramelize the top with sugar and a blowtorch for a crème brûlée effect.
Why You’ll Love This Recipe
This custard tart combines the perfect balance of creamy and sweet with a buttery, melt-in-your-mouth crust. Whether you’re hosting a dinner party or treating yourself, it’s guaranteed to impress.
Frequently Asked Questions (FAQs)
1. Can I make this tart ahead of time?
Yes! It’s best when made a day ahead, as the custard sets beautifully in the fridge overnight.
2. Can I use store-bought crust?
Absolutely! While homemade crust offers better flavor, a store-bought option saves time.
3. How long can I store the tart?
Keep it refrigerated in an airtight container for up to 3 days.
Indulge in the luxurious creaminess of this custard tart and let its flavors captivate your taste buds. Share your creations with us in the comments below—happy baking!