Custard tart

Custard tart

B.I.Y. Bake It Yourself

The wobble on a fresh custard tart might be one of the most inviting things you’ll ever see on a plate. These are very simple to do and for my money can compete with many desserts that look much more sophisticated and are far harder to make. Once you’ve got one of these under your belt, a world of flavoured custards will open up to you. I’ve made this with an almond pastry, which adds a hint of interest underneath the creamy goodness of the custard and the mouth-watering nutmeg.


Quantity Ingredient

For the almond pastry

Quantity Ingredient
200g plain flour, plus more to dust
100g caster sugar
50g ground almonds
100g unsalted butter, chilled
2 large eggs

For the custard

Quantity Ingredient
3 large eggs
120g caster sugar
350ml double cream
120ml whole milk
1 teaspoon vanilla bean paste
1 whole nutmeg

Tool kit

Quantity Ingredient
rolling pin
23 cm loose-bottomed tart tin
baking beans, (or use about 300 g of dried beans or raw rice)
pastry brush
hand whisk


  1. For the pastry, put the flour, sugar, almonds and butter in a bowl and rub in the butter until the mixture resembles breadcrumbs. Break in 1 egg and mix with a wooden spoon, then turn out on to a lightly floured work surface and knead for about a minute to combine.
  2. Roll the pastry into a ball and flatten out to a disc about 15 cm wide. Wrap in cling film and put in the fridge for 30 minutes to firm up.
  3. Unwrap the pastry and roll it out on a floured surface to a circle about 28 cm across. Roll gently, rotating the pastry regularly to stop it from sticking to the work surface. Roll the pastry up on to the rolling pin and lay in a 23 cm loose-bottomed tart tin. Work the pastry into the edges of the tin, letting the excess hang over the edges. Prick the base with a fork to stop it bubbling up when cooking.
  4. Put the tin in the fridge for 10 minutes to firm up. Preheat the oven to 200°C.
  5. Line the pastry case with baking parchment and pour in a jar of baking beans to weigh down the base. Bake for 15 minutes.
  6. Reduce the oven temperature to 180°C. Take the baking parchment and beans out of the pastry case and brush it with the remaining egg, lightly beaten, then bake for a further 8 minutes. Take out. Reduce the oven temperature to 150°C.
  7. Make the custard: whisk together the eggs and sugar in a heatproof bowl. Place the cream, milk and vanilla bean paste in a saucepan and bring to the boil over a medium heat. Once boiling, remove from the heat and slowly pour the hot cream into the eggs, beating constantly. Skim the froth from the top and pour through a sieve into the pastry case. Grate nutmeg on to the surface; it only needs a light dusting.
  8. Bake in the oven for 35–45 minutes or until the surface gives a slight wobble when shaken. Take out, let it cool, and eat!


  • This recipe has a level 1 (beginner) difficulty.


  • Once you have got the hang of making the custard and getting it out of the oven before it turns to rubber, you’re good to go. This classic tart takes some beating, but have a go at adding the finely grated zest of 2 unwaxed lemons to the milk and cream, heating as before, then letting it stand for 10 minutes before pouring through a sieve into the egg and sugar: it is delicious! You can make orange custard in the same way. I really like lavender custard, too, made by infusing 1 tablespoon of lavender flowers in the milk.
Great British Bake Off
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