Egg custard

An egg custard tart, best served cool, once it has been allowed to set.


Preparation time
30 minutes
Total time
80 minutes
8 portions



  1. Mix the flour and butter together with fingers until the mixture resembles fine breadcrumbs.
  2. Mix in some cold water until it is possible to roll up the dough into a ball. Place the pastry ball in the fridge and leave for 30 minutes.
  3. Score the vanilla pod open and scrape the seeds into the cream.
  4. Gently warm the cream and vanilla pod in a saucepan.
  5. Mix the eggs, egg yolk and sugar together and beat with a fork.
  6. Combine the egg mixture and cream mixture slowly, so as not to curdle the eggs.
  7. Roll out the chilled pastry, adding in some finely grated nutmeg. Line a 20 cm cake tin with the pastry.
  8. Pour the custard into the prepared pastry and place in a preheated oven at 200 C for 10 minutes. Turn the oven down to 180 C and cook for a further 20 minutes or until the custard is set and the surface is golden.
  9. Chill in the fridge and either serve chilled or at room temperature.
David King
15th November 2012

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