Name: Old-Fashioned Egg Custard Tarts
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: British
Ingredients: 1 1/4 cups all-purpose flour; 1/2 teaspoon salt; 1/2 cup cold unsalted butter, cut into small cubes; 3 to 4 tablespoons ice water; 3 large eggs; 2/3 cup granulated sugar; 1 1/4 cups whole milk; 1 teaspoon pure vanilla extract; Freshly grated nutmeg (optional, for topping)

A delicate, nostalgic treat, these Old-Fashioned Egg Custard Tarts bring together a buttery, flaky pastry with a silky-smooth, lightly sweetened custard. Baked until just set and lightly golden, they offer a comforting, classic flavor that reminds me of cozy kitchens and afternoon tea with family. Whether I’m serving them at a gathering or indulging in a quiet moment, these tarts always feel timeless and satisfying.

Why You’ll Love This Recipe

I love how simple yet elegant these egg custard tarts are. The combination of crisp pastry and creamy custard makes for a beautiful contrast in textures. They’re not overly sweet, which means I can enjoy more than one without feeling overwhelmed. Plus, they’re perfect for making ahead and serving chilled, which makes them great for tea parties, potlucks, or a vintage-inspired dessert.

Ingredients

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

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1/2 cup cold unsalted butter, cut into small cubes

3 to 4 tablespoons ice water

3 large eggs

2/3 cup granulated sugar

1 1/4 cups whole milk

1 teaspoon pure vanilla extract

Freshly grated nutmeg (optional, for topping)

Directions

I start by preheating the oven to 375°F (190°C).

In a mixing bowl, I combine the flour and salt, then cut in the cold butter until the texture resembles coarse crumbs.

I add the ice water, one tablespoon at a time, mixing gently until the dough just comes together—being careful not to overwork it.

After shaping the dough into a disc, I wrap it and refrigerate for 30 minutes to chill.

Once chilled, I roll out the dough on a floured surface and cut it into rounds to fit a muffin or tart tin, pressing them gently into the molds and pricking the bottoms with a fork.

For the custard, I whisk together eggs and sugar in a bowl until fully combined.

I warm the milk in a saucepan (not boiling), then slowly whisk it into the egg mixture.

I stir in the vanilla and strain the mixture through a fine sieve for that smooth, velvety texture.

I pour the custard into the prepared tart shells, filling each about ¾ full.

If using, I grate a little nutmeg over the top of each tart for a fragrant touch.

I bake the tarts for 20–25 minutes, until the custard is just set and the crust is golden.

After baking, I allow the tarts to cool completely before removing them from the tins.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 25 minutes

Total Time: 45 minutes

Servings: 8 tarts

Calories per tart: Approximately 210 kcal

Variations

I sometimes switch things up by adding a citrus twist—just a bit of lemon or orange zest to the custard for a fresh note. For a richer custard, I’ve tried replacing half of the milk with heavy cream. A touch of cinnamon instead of nutmeg works beautifully too. If I’m feeling adventurous, I’ll even add a thin layer of jam at the base of the tart shell before pouring in the custard—it’s a lovely surprise.

Storage/Reheating

I store these tarts in an airtight container in the refrigerator for up to 3 days. They’re best enjoyed chilled or at room temperature, but if I want to warm them slightly, I place them in a 300°F (150°C) oven for about 5–7 minutes. I avoid microwaving them, as it can affect the custard texture.

Related Recipes:

Mini Peach and Cream Cheese Tarts

FAQs

How do I prevent the custard from curdling?

I make sure the milk is warm, not hot, before adding it to the eggs. I also whisk slowly and constantly to prevent the eggs from cooking too fast.

Can I use store-bought pastry?

Yes, I’ve used pre-made shortcrust pastry when I’m short on time. It works well, though I prefer the flavor of homemade.

Why is my custard watery?

This usually happens when it’s overbaked. I keep an eye on them and remove the tarts when the custard is just set but still slightly wobbly in the center.

Can I freeze egg custard tarts?

I don’t recommend freezing them, as the custard can separate and become grainy when thawed.

What can I use instead of nutmeg?

I sometimes sprinkle a little cinnamon or even leave the topping plain for a simpler version. Ground cardamom can add a unique twist too.

Conclusion

These Old-Fashioned Egg Custard Tarts are a comforting nod to the past, offering a perfect balance of simplicity and elegance. I always enjoy how they bring warmth to any occasion, whether it’s a family tea time or a nostalgic dessert after dinner. With a flaky crust and smooth custard filling, they never go out of style.

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