Mary Berry Egg Custard Tart Recipe​

This Mary Berry-inspired egg custard tart brings together crisp shortcrust pastry and a gently set, creamy filling with a fragrant dusting of nutmeg. It has a delicate vanilla flavour and tastes lovely served slightly warm or chilled. The recipe is manageable for a beginner, with a little care needed when blind baking the pastry and checking the custard. Allow about 2 hours 30 minutes, including chilling and cooling.

Ingredients

For the Shortcrust Pastry

• 200g plain flour, plus extra for dusting
• 100g cold unsalted butter, diced
• 25g icing sugar
• 1 large egg yolk
• 2 to 3 tablespoons cold water

For the Custard Filling

• 500ml whole milk
• 3 large eggs
• 50g caster sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon freshly grated nutmeg

Equipment

You will need a 23cm loose-bottomed tart tin, a rolling pin, baking parchment, baking beans or uncooked rice, a mixing bowl, a whisk, a saucepan and a fine sieve.

How to Make Mary Berry-Inspired Egg Custard Tart

• Make the pastry: Put the flour in a large bowl and rub in the cold butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the icing sugar. Add the egg yolk and 2 tablespoons of cold water, then bring the mixture together with a knife or your hands. Add the remaining water a little at a time if needed. Shape into a disc, wrap and chill for 30 minutes.
• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a baking sheet on the middle shelf to heat up. The hot sheet helps the base of the tart cook evenly.
• Line the tin: Roll out the pastry on a lightly floured surface until it is large enough to line a 23cm loose-bottomed tart tin. Ease it into the corners without stretching it. Trim the excess, prick the base lightly with a fork and line with baking parchment and baking beans.
• Blind bake the pastry: Place the tin on the hot baking sheet and bake for 15 minutes. Carefully remove the parchment and beans, then bake for another 5 to 8 minutes, until the base looks dry and lightly golden. Lower the oven temperature to 160°C or 140°C fan.
• Mix the custard: Warm the milk in a saucepan until steaming but not boiling. In a bowl, gently whisk the eggs, caster sugar and vanilla until combined. Gradually pour in the warm milk, whisking gently. Strain the mixture through a fine sieve into a jug and skim off any foam.
• Fill and bake: With the pastry case still on the baking sheet, carefully pour in the custard. Sprinkle the nutmeg evenly over the top. Bake for 25 to 30 minutes, until the edges are set and the centre has a slight wobble when the tin is gently nudged.
• Cool and serve: Remove the tart from the oven and leave it in the tin for at least 40 minutes. The custard will continue to set as it cools. Carefully remove the tin, slice and serve slightly warm or refrigerate until chilled.

Tips for the Best Egg Custard Tart

How Do I Keep the Pastry Crisp?

Blind bake the case until the base is dry and lightly golden before adding the filling. Baking it on a preheated sheet also helps the bottom cook through. Check the pastry for cracks and patch them with a little spare dough before adding the custard.

How Can I Tell When the Custard Is Done?

Look for set edges and a gentle wobble in the centre, rather like a soft jelly. The middle should not look liquid. It will firm up further as the tart cools.

Why Did My Custard Become Grainy?

Custard can turn grainy when baked too hot or for too long. Reduce the oven temperature after blind baking and begin checking the tart at 25 minutes. Warming the milk gently and adding it gradually to the eggs also helps create a smooth filling.

How Do I Avoid Bubbles on Top?

Whisk the eggs gently rather than beating in lots of air. Strain the custard and skim off any foam before pouring it into the pastry case.

Serving Suggestions

• Serve a slice on its own with a cup of tea.
• Add a handful of fresh raspberries or strawberries.
• Pair with lightly stewed rhubarb for a tart contrast.
• Offer a small spoonful of softly whipped cream alongside.

Storage

Room Temperature

Let the tart cool at room temperature before serving or storing. Do not leave it out for more than 2 hours in total, or 1 hour if the room is very hot.

Refrigerator

Cover the cooled tart and refrigerate for up to 3 days. Serve chilled or let a slice stand briefly at room temperature to take the chill off.

Freezing

Freezing the finished tart is not ideal because the custard can become watery and the pastry may soften. For a head start, freeze the unbaked pastry dough, well wrapped, for up to 1 month. Thaw it overnight in the refrigerator before rolling.

Nutrition

Approximate values per slice, based on 8 servings:

• Calories: 300 kcal
• Carbohydrates: 30g
• Protein: 7g
• Fat: 17g
• Saturated fat: 9g
• Sodium: 60mg

Nutrition values are estimates and will vary depending on the ingredients and portion sizes used.

FAQs