Dessert

Custard Tart Recipe

ByJake Silas November 29, 2025November 29, 2025

Introduction

This classic custard tart is a delightful blend of buttery pastry and creamy, vanilla-infused filling. With a hint of lemon zest and warm nutmeg, it’s an elegant dessert that’s surprisingly simple to make at home.

The image shows a lemon tart with one slice removed, revealing two layers: a pale yellow creamy layer on top and a slightly lighter custard layer below it, both held within a golden-brown crumbly crust that forms the base and sides. The tart sits on a white plate placed on a white marbled surface. In the background, soft-focused glasses filled with a pale drink and another white plate with a small piece of the tart can be seen. The whole scene is bright and clean. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

140g butter, chilled and diced
250g plain flour
Zest of 1 lemon
100g golden caster sugar
1 egg, beaten
1 tbsp whole milk
250ml double cream
250ml milk
1 vanilla pod, split
1 strip lemon zest
Whole nutmeg
8 egg yolks
100g golden caster sugar

Instructions

Step 1: To make the pastry, rub the chilled butter into the plain flour with the lemon zest and a pinch of salt until the mixture resembles breadcrumbs. Add the golden caster sugar, beaten egg, and whole milk, then bring together gently to form a dough. This dough can be made up to 2 days in advance and kept chilled.
Step 2: On a lightly floured surface, roll out the pastry and use it to line a 20cm tart tin, leaving about 2cm of pastry hanging over the edge. Chill the lined tart case for 30 minutes.
Step 3: Heat the oven to 180°C (160°C fan)/Gas mark 4. Line the tart case with baking beans and bake blind for 20 minutes. Remove the beans and bake for a further 20 minutes until the base is firm and biscuit-like. Remove from the oven and reduce the temperature to 140°C (120°C fan)/Gas mark 1.
Step 4: Bring the double cream, milk, split vanilla pod, lemon zest strip, and a small grating of nutmeg to the boil in a saucepan. In a separate bowl, beat the 8 egg yolks with 100g golden caster sugar until pale and creamy.
Step 5: Gradually pour the hot milk and cream mixture over the egg yolks while continuously beating. Strain the custard through a fine sieve into a jug to remove the vanilla pod and zest, allow it to settle for a few minutes, then skim off any froth from the surface.
Step 6: Carefully pour the smooth custard into the baked tart case. Grate a little more nutmeg over the top. Bake for around 40 minutes or until the custard is just set with a slight wobble in the centre.
Step 7: Remove the tart from the oven and trim any excess pastry hanging over the edges, being careful not to disturb the filling. Allow the tart to cool completely before serving. Optionally, grate additional nutmeg on slices when serving for extra aroma.

Tips & Variations

For a crisper pastry, chill the dough thoroughly before rolling and after lining the tin.
You can replace lemon zest with orange zest for a slightly different citrus note.
Use fresh whole nutmeg for best flavor; pre-ground nutmeg can lose its aromatic punch.
Add a little cinnamon to the custard for a warm, spicy twist.

Storage

Store the custard tart covered in the refrigerator for up to 3 days. Reheat gently in a low oven if desired, but the tart is best served chilled or at room temperature to preserve the creamy texture.

How to Serve

The image shows a round tart with a golden-brown crust and a smooth, creamy yellow filling, which is evenly spread and slightly shiny on top. One slice is removed, revealing two main layers: a thick, firm crust at the bottom and a soft, custard-like yellow layer above it. The surface of the filling has small, dark specks scattered across it. The tart is placed on a white plate sitting on a white marbled surface. In the background, there are blurred glasses with a light drink and a blurred white plate with another piece of the tart. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry in advance?

Yes, the pastry dough can be prepared and refrigerated for up to 2 days before rolling and lining the tart tin. This helps develop flavor and makes handling easier.

What if my custard doesn’t set properly?

If the custard remains too liquid, it may need more baking time. Return it to a low oven and bake gently until the custard feels mostly firm with a slight wobble. Avoid overbaking to prevent curdling.