Description
A nostalgic dessert featuring buttery, flaky pastry filled with smooth, lightly sweetened egg custard. Perfect for tea time or a vintage-inspired treat.
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)
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Add ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Do not overwork.
- Shape dough into a disc, wrap, and refrigerate for 30 minutes.
- Roll out chilled dough on a floured surface. Cut into rounds to fit a muffin or tart tin. Press into molds and prick the bottoms with a fork.
- Whisk together eggs and sugar until fully combined.
- Warm the milk in a saucepan (do not boil), then slowly whisk it into the egg mixture.
- Stir in vanilla extract and strain the custard mixture through a fine sieve.
- Pour custard into the tart shells, filling each about ¾ full.
- Top with freshly grated nutmeg, if using.
- Bake for 20–25 minutes, until the custard is just set and the crust is golden.
- Cool tarts completely before removing them from the tins.
Notes
Add lemon or orange zest to the custard for a citrus twist.
Replace half the milk with heavy cream for a richer custard.
Use cinnamon instead of nutmeg for a different flavor.
Add a thin layer of jam at the base of the tart shell before pouring in the custard for a sweet surprise.
Store in an airtight container in the fridge for up to 3 days.
Best enjoyed chilled or at room temperature; reheat in oven at 300°F (150°C) for 5–7 minutes if desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 tart
- Calories: 210
- Sugar: 14g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 85mg
