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This creamy Classic Custard Tart is baked in a flaky homemade pastry shell and topped with fruit. A simple, old-fashioned dessert that’s always a favorite
This Classic Custard Tart blends a flaky crust with rich custard filling for a dessert that feels both rustic and elegant. It’s simple but delivers big flavor
If you love old-fashioned desserts that never go out of style, this custard tart is a winner. With a crisp pastry shell, creamy vanilla custard, and fresh fruit on top, it’s simple to make and even better to eat.
Why You’ll Love and Enjoy Classic Custard Tart
- It’s a make-ahead dessert that chills beautifully.
- Perfect balance of creamy custard and crisp pastry.
- Works with almost any fruit you love.
- Beginner-friendly with everyday ingredients.
- Great for family gatherings or tea-time treats.
The Quick and Easy Classic Custard Tart is old-fashioned in the best way. It’s sweet, creamy, and comforting without being heavy.
Print
Classic Custard Tart
- Prep Time: 25
- Refrigerator Time: 60 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours
- Yield: 8 depending on size 1x
- Category: Cake, Cookies and Tarts, Cupcakes
- Method: Easy
Description
Nothing beats a custard tart baked from scratch with real ingredients. It’s lighter than you think, yet still indulgent. Crisp pastry and silky custard say it all.
Ingredients
Pastry:
- 3/4 cup icing sugar
- 2 1/4 cups cake flour
- 1/2 cup baking margarine (or butter)
- 1–2 egg yolks
Custard:
- 2 cups milk
- 1/2 cup castor sugar (divided)
- 4 egg yolks
- 3 tbsp Cornflour
Topping:
- Fresh fruit (berries, kiwi, peaches, etc.)
Instructions
- Sift the icing sugar and flour together.
- Blitz with margarine in a food processor until the mix looks like breadcrumbs.
- Keep it running and add just enough egg yolk for the dough to come together.
- Shape into a flat disc, wrap in clingfilm, and let it rest in the fridge for 30 minutes.
- Roll pastry to 3mm thickness, and line a 23cm tart tin.
- Prick the bottom with a fork, cover with baking paper, fill with baking beans, and blind bake at 180°C (350°F) for 10 minutes.
- Remove beans and paper, then bake for 10 more minutes until golden. Let cool.
- Heat milk with ¼ cup sugar until steaming.
- In a separate bowl, whisk the remaining ¼ cup of sugar with yolks and Cornflour. Slowly pour hot milk into the egg mixture while whisking.
- Pour back into the saucepan and cook over medium heat for 3–5 minutes until thick.
- Cool custard slightly, then pour into the tart case.
- Smooth the top, chill until set, and decorate with fruit before serving.
Notes
Prepared, tried, and tested by Joy
A Quick and Easy Classic Custard Tart brings together crisp pastry and smooth custard. It’s simple but looks stunning on any table.
The Quick and Easy Classic Custard Tart delivers creamy custard in a crisp pastry shell topped with fresh fruit. It’s a simple, timeless dessert that feels comforting yet impressive, making it perfect for gatherings or everyday enjoyment
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