This baked custard tart is super simple to make and absolutely delicious.  This recipe came about because I had a few eggs to use up and I remember my mother-in-law making custard tarts so thought I would give it a try.  Boy, how yum!!

If you would like to make a batch of vanilla pastry we have a recipe, otherwise we have a simple shortcrust pastry recipe available too.

Enjoy,
Trace x

February 20, 2018
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Ingredients

  • one batch sweet vanilla pastry (recipe on our website or in our app)
  • 1 tsp. butter

Custard Ingredients

  • 500 g milk
  • 60 g raw sugar
  • 30 g cornflour
  • 2 large egg

Instructions

Thermal Cooking Method

  1. Make the pastry as per our recipe. Place in the fridge and allow to chill for approx. 30 minutes.
  2. Pre-heat oven to 180°C and grease the base of a tart tin (or springform tin) with butter. Then line the base with baking paper.
  3. Once the pastry is chilled, roll the pastry out on a lightly floured bench until approx 2-3mm thick. Place into prepared tin pushing up the sides, cut off the overflow and blind bake for 10 minutes. (Blind baking instructions: on top of the pastry place a sheet of baking paper. Fill the baking paper with ceramic pie weights or uncooked rice. Once cooked remove the weights and baking paper. Save to reuse another time.)
  4. While the pastry is cooking, make the custard filling. Add all custard ingredients to a thermal mixing jug and cook for 7 minutes/90°C/speed 4.
  5. Pour custard mix on top of cooked pastry and cook in the oven for 15 - 20 minutes, or until custard is just set. Allow to cool then place in the fridge to chill for approx. 2 hours.
  6. Serve with a sprinkle of nutmeg on top of the custard and a side of whipped cream.

Traditional Cooking Method

  1. Make the pastry as per the linked recipe. Place in the fridge and allow to chill for approx. 30 minutes.
  2. Pre-heat oven to 180°C and grease the base of a tart tin (or springform tin) with butter. Then line the base with baking paper.
  3. Once the pastry is chilled, roll the pastry out on a lightly floured bench until approx 2-3mm thick. Place into prepared tin pushing up the sides, cut off the overflow and blind bake for 10 minutes. (Blind baking instructions: on top of the pastry place a sheet of baking paper. Fill the baking paper with ceramic pie weights or uncooked rice. Once cooked remove the weights and baking paper. Save to reuse another time.)
  4. While the pastry is cooking, make the custard filling. Add all custard ingredients to a saucepan over medium heat. Continuously stir until the mixture thickens and is cooked through.
  5. Pour custard mix on top of cooked pastry and cook in the oven for 15 - 20 minutes, or until custard is just set. Allow to cool then place in the fridge to chill for approx. 2 hours.
  6. Serve with a sprinkle of nutmeg on top of the custard and a side of whipped cream.
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