Egg Custard Tarts

Transport your taste buds to a realm of pure delight with this recipe for six delectable shortcrust pastry tarts filled with creamy egg custard and finished with a touch of aromatic nutmeg. The buttery and flaky shortcrust pastry forms the perfect foundation for the rich and silky custard, while the sprinkle of freshly grated nutmeg adds a warm and comforting flavor. Whether you’re hosting a gathering or treating yourself to a cozy dessert, these tarts are sure to elevate your culinary experience.


Shortcrust Pastry

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and diced
  • 1/4 cup granulated sugar
  • 1 large egg, beaten
  • 1-2 tablespoons cold water

Egg Custard Filling

  • 4 large eggs
  • 1/2 cup granulated sugar
  • 2 cups whole milk
  • 1 teaspoon vanilla extract


  • Freshly grated nutmeg


  1. Shortcrust Pastry: a. In a large mixing bowl, combine the flour and sugar. b. Add the cold, diced butter to the flour mixture and rub it in using your fingertips until the mixture resembles breadcrumbs. c. Add the beaten egg and mix until the dough starts to come together. If needed, add cold water, one tablespoon at a time, until the dough forms a ball. d. Turn the dough out onto a lightly floured surface and knead it briefly until smooth. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
  2. Preheat the oven to 375°F (190°C) and grease six tartlet pans.
  3. Roll out the chilled shortcrust pastry on a floured surface to a thickness of about 1/8 inch. Cut out circles that will fit into the tartlet pans and press the pastry into the pans, trimming any excess.
  4. Prick the base of each tart with a fork, line them with parchment paper, and fill with baking beans or pie weights. Blind bake the tart crusts for 12-15 minutes or until the edges are golden. Remove the parchment paper and weights and bake for an additional 5 minutes until the base is cooked through.
  5. Egg Custard Filling: a. In a mixing bowl, whisk together the eggs and sugar until well combined. b. Heat the milk in a saucepan over medium heat until it just begins to simmer. Remove from heat and let it cool slightly. c. Slowly add the warm milk to the egg and sugar mixture, whisking continuously to avoid curdling. d. Stir in the vanilla extract.
  6. Reduce the oven temperature to 325°F (163°C).
  7. Pour the egg custard mixture into the pre-baked tart shells.
  8. Bake the tarts for 20-25 minutes or until the custard is set, with a slight wobble in the center.
  9. Allow the tarts to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  10. Topping: a. Once the tarts are cooled, grate fresh nutmeg over the top of each tart using a fine grater.
  11. Serving: a. Arrange the shortcrust pastry tarts with egg custard on a serving platter. b. Serve the tarts at room temperature, allowing the custard to set fully. c. Optionally, dust the tarts with a light sprinkling of powdered sugar for a decorative touch.

These shortcrust pastry tarts with egg custard and nutmeg present a symphony of textures and flavors, combining the crispness of the pastry with the silky smoothness of the custard. The addition of freshly grated nutmeg elevates the tarts to a new level of sophistication. Whether enjoyed on a special occasion or as a comforting treat, these tarts are a delightful culinary creation that will leave a lasting impression on your palate.

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