Name: Old‑Fashioned Egg Custard Tarts
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: British
Ingredients: 1 1/4 cups (150 g) all-purpose flour; 1/4 teaspoon salt; 1/2 cup (113 g) unsalted butter, cold and cubed; 3 to 4 tablespoons ice water; 1 1/4 cups (295 ml) whole milk; 3/4 cup (177 ml) heavy cream; 1/2 teaspoon vanilla extract; 5 large egg yolks; 1/2 cup (100 g) granulated sugar; Freshly grated nutmeg, for topping

Why You’ll Love Old‑Fashioned Egg Custard Tarts Recipe

This recipe brings you the timeless charm of British‑style custard tarts with a rich yet subtle flavor that highlights real eggs, milk, and a hint of nutmeg. They’re ideal for using up extra egg yolks and make an impressive dessert that’s easier to prepare than you might think. The custard is lusciously creamy while the pastry remains crisp and buttery.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pastry
all‑purpose/plain flour
salt
unsalted butter, cold
granulated/caster sugar
egg
water

For the custard
whole/full‑fat milk
egg yolks
granulated/caster sugar
grated nutmeg
butter, softened
vanilla extract (optional)

Directions

Make the pastry: In a bowl, combine the flour, salt, and cold butter. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar, egg, and a little water until a dough forms. Wrap and chill for about 30 minutes.
Prepare the custard: Heat the milk in a saucepan over medium heat until it begins to steam. In a separate bowl, whisk the egg yolks with sugar until pale and bubbly. Slowly drizzle the hot milk into the eggs while whisking. Add vanilla if using.
Preheat oven: Heat your oven to 400°F (200°C).
Assemble the tarts: Roll out the chilled dough to about 1/8 inch (3 mm) thick. Cut circles and press each into individual tart molds. Pour the custard into the shells and sprinkle grated nutmeg over the tops.
Bake: Bake for 10–15 minutes, then reduce the heat to 350°F (180°C) and bake for another 10 minutes until the custard is set but still slightly wobbly in the center. Cool before serving.

Servings and timing

This recipe yields about 12 custard tarts.
Prep Time: ~30 minutes
Cook Time: ~25 minutes
Total Time: ~55 minutes

Variations

Vanilla-forward: Add a teaspoon of vanilla extract or scrape in fresh vanilla bean seeds for a richer flavor.
Citrus twist: Zest a bit of lemon or orange into the custard for a bright citrus note.
Larger tart: Make one large custard tart instead of individual ones; increase baking time slightly and check for a gentle wobble in the center for doneness.

Storage/Reheating

Store cooled tarts in a sealed container in the refrigerator for up to 3 days. The pastry may soften over time. To reheat, warm gently in a low oven to restore a slight crispness. You can also freeze them individually wrapped; note the custard may separate and the crust could become a bit soggy once thawed.

FAQs

How long will these custard tarts keep?

They will keep up to 3 days in the refrigerator in a sealed container.

Can I freeze egg custard tarts?

Yes, you can freeze them individually wrapped, though the custard may separate and affect texture.

Do I need fresh nutmeg?

Freshly grated nutmeg offers the best flavor, but pre-ground nutmeg can be used in a pinch.

Can I use whole eggs instead of yolks?

Using whole eggs may change the texture slightly but can work if you adjust baking time and strain the mixture for smoothness.

What size tart molds should I use?

Standard individual tart molds about 2 3/4″ (7 cm) wide work well for this recipe.

Why did my custard sink in the middle?

This can happen if baked too quickly; reducing oven temperature partway through helps prevent sinking.

Can I make the pastry ahead?

Yes, make the dough ahead and refrigerate it; bring to cool room temperature before rolling out.

Is it okay if the custard jiggles slightly when done?

Yes, a slight jiggle in the center means the custard will set nicely as it cools.

Can I use pre-made pastry?

Pre-made shortcrust pastry can be used to save time.

What’s the difference between British custard tarts and Portuguese egg tarts?

British custard tarts are baked with a smooth set custard and nutmeg, while Portuguese pastéis de nata often have a caramelized top and a slightly different texture.

Conclusion

Old‑Fashioned Egg Custard Tarts are elegant yet approachable pastries that showcase creamy custard and flaky crust in every bite. Whether you’re baking for guests or enjoying a cozy afternoon tea, these classic tarts are sure to impress with their delicate texture and comforting flavor. Enjoy the process and make this timeless recipe a staple in your baking repertoire.