Description
These Old-Fashioned Egg Custard Tarts feature a delicate, buttery crust filled with a smooth and creamy vanilla custard. Perfectly baked until set and lightly golden, they make a nostalgic dessert that’s both comforting and elegant. Topped with a hint of freshly grated nutmeg, these tarts are ideal for any occasion and easy to prepare from scratch.
Ingredients
Scale
For the Tart Crust
- 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
For the Custard Filling
- 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 Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking the tarts.
- Make the Dough: In a mixing bowl, combine the all-purpose flour and salt. Cut the cold unsalted butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition until the dough just holds together. Avoid overworking the dough to keep it tender.
- Chill Dough: Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to firm up the butter and make it easier to roll out.
- Prepare Tart Shells: Roll out the chilled dough on a floured surface to about 1/8 inch thickness. Cut rounds to fit your muffin or tart tins. Press each round into the molds, making sure they fit snugly. Prick the bottoms with a fork to prevent bubbling during baking.
- Mix Custard: In a bowl, whisk together the eggs and granulated sugar until well combined and smooth.
- Heat Milk: Warm the whole milk gently in a saucepan over medium-low heat until just hot but not boiling. Slowly whisk the warm milk into the egg mixture to temper the eggs and create a smooth custard base.
- Add Flavor: Stir in the pure vanilla extract for aromatic flavor. Strain the custard mixture through a fine sieve to remove any lumps for a silky texture.
- Fill Tart Shells: Pour the custard filling into the prepared tart shells, filling each about 3/4 full to allow room for the custard to set without overflowing.
- Add Nutmeg: Sprinkle freshly grated nutmeg on top of each filled tart if desired, adding a warm, fragrant touch.
- Bake: Bake the tarts in the preheated oven for 20 to 25 minutes until the custard is just set with a slight jiggle in the center and the crust is golden brown.
- Cool and Serve: Remove the tarts from the oven and let them cool completely in the tins before carefully removing. Serve at room temperature or chilled.
Notes
- Do not overwork the dough to maintain a tender, flaky crust.
- Ensure the milk is warm but not boiling to avoid scrambling the eggs when mixing custard.
- Pricking the tart bottoms prevents air bubbles during baking.
- Freshly grated nutmeg adds aromatic warmth but is optional.
- Cool tarts completely for best texture and easy removal from tins.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
