A simple and delightful Classic Egg Custard Tart that is easy to make and perfect for any occasion.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes
Yield:8 servings 1x
Category:Dessert
Method:Baking
Cuisine:French
Diet:Vegetarian
Ingredients
Scale
1 ½ cups all-purpose flour
½ cup unsalted butter, softened
¼ cup granulated sugar
1 large egg yolk
2–4 tablespoons cold water
2 cups whole milk
3 large eggs
¾ cup granulated sugar
1 teaspoon vanilla extract
¼ teaspoon salt
½ teaspoon ground nutmeg
Instructions
Preheat your oven to 375°F.
In a mixing bowl, combine the flour, softened butter, and ¼ cup sugar. Mix until crumbly.
Add the egg yolk and 2 tablespoons of cold water. Mix until the dough comes together. If too dry, add more cold water, one tablespoon at a time.
On a lightly floured surface, roll out the dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Prick the bottom with a fork to prevent bubbling. Chill the crust in the refrigerator for 15 minutes.
While the crust is chilling, in a saucepan, heat the milk over medium heat until just steaming.
In a separate bowl, whisk together the eggs, ¾ cup sugar, vanilla extract, and salt until well combined.
Gradually add the hot milk to the egg mixture, whisking continuously to prevent curdling.
Pour the custard mixture into the chilled tart crust. Sprinkle the ground nutmeg evenly over the top.
Bake in the preheated oven for 30-35 minutes, or until the custard is set and the top is lightly golden.
Allow to cool at room temperature for at least 30 minutes before slicing.
Notes
This tart can be served warm or chilled.
For a smoother texture, strain the custard mixture before pouring it into the crust.
For a twist, try adding a teaspoon of lemon zest to the custard mixture for a refreshing flavor.
You can also substitute half of the milk with cream for a richer custard.