Egg Custard Tart Recipe
Cowbridge Kitchen
This recipe for Egg Custard Tarts is a bit complicated and you will need to have a bit of skill in the kitchen, but if you love Custard then these are definitely worth the effort.
Egg Custard Tarts are made with egg yolk and vanilla pods and encased in a sweet almond pastry.
One of the defining characteristics of the perfect Egg Custard Tart is the flaky almond pastry and don't forget to lightly toast the grated nutmeg on top to give the Egg Custard that distinctive flavour.
1hr 40 mins Prep time
20 mins to Cook
Time
This is per tart
103g
Calories: 250
Protein: 5.6g
Fat: 14g
Carbohydrates: 26g
Fiber: 0.7g
Sugar: 15g
Nutrition
Servings
Difficulty
These egg custard tarts fall into the categoey of 'Cakes & Deserts'.
There are a lot of calories in thes
Deserts & Sweets , Egg Recipes ,
Cost to make:
£3.44 / $4.35(Est.)
Equipment:
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Homemade Egg Custard Tarts
The Egg Custard Tart was probably created by the English in or around 18th century, but the exact time and location of Egg Custard Tarts is difficult to varify.
In this recip for Egg Custard Tarts we use a Vanilla extract to make the custard as this is a cheaper option than a Vanilla pod, because they are expensive so use Vanilla extract if this better suits your budget.
The Portuguese created a version of todays Egg Custard Tart , portuguese egg tarts feature a sweet egg custard in a puff pastry shell. It is possible that this was the predecessor to todays Modern European Egg Custard Tart.
Cuisine:British
ingredients
185 g Plain Flour
25 g Ground Almonds
120 g Salted Butter
55 g Caster Sugar
1 Egg
For the filling :
7 Egg Yolks
600 ml Full Fat milk
90 g Caster Sugar
1 teaspoon of Vanilla Extract
Ground Nutmeg
Cooking Instructions
-
For the Pastry:
- Mix the flour and Ground Almonds in a large bowl.
- Add the butter a few cubes at a time and work it with your fingers until all of the butter is used and the mix resembles light breadcrumbs.
- Mix in the Sugar
- Add the Egg and mix in until a soft dough is formed.
- Get the dough shaped into a ball and wrap it in cling film.
- Chill for an hour in the fridge.
- Bring the milk to a slow boil in a saucepan.
- Mix the 7 egg yolks in a separate bowl with a whisk
- Add the Vanilla Essence and mix into the eggs.
- Add the sugar and beat the mixture until light and creamy.
- Pour the hot milk into the egg mixture and whisk to form small bubbles.
- Allow the mixture to cool to room temperature before using.
- Roll out your pastry on a lightly floured surface.
- Using a 5 or 6 inch Cutter , Cut out 12 discs about 3 mm thick (About the depth of a pound coin )
- Using a standard size muffin tin , lightly grease each compartment.
- Shape a disc inside each muffin mould to make the tart case. Trim the top off each case so that they are flush to the top of the muffin tin.
- Fill each pastry with the egg custard mix , to the top.
- I used a fork to press the crimped pattern around the top of each case.
- Sprinkle each tart with some Ground Nutmeg before baking.
- Back in a preheated oven @170 c for 20 minutes or until the pastry is lightly cooked and the Nutmeg is brown.
Although I have made individual egg custard tarts in this recipe, you could use this recipe to make a large tart. You just need to adjust the recipe to fill a large quiche size backing tray.