Baked custard tart

Baked custard tart

Lamingtons & lemon tart
Patricia Niven

Although I’m Aussie now, I was born and raised in the UK and what could be more British than custard? I just love custard in all its forms – thick with a crumble, as a hot or cold sauce or, indeed, baked like this one. The trick with this recipe is to pull the tart out of the oven at the point where it’s just cooked. This takes a bit of skill and a lot of practice and will vary depending on your oven and ingredients.


Quantity Ingredient

Sweet tart case

Quantity Ingredient
280g plain flour
90g icing sugar
pinch salt
1/2 orange, finely grated zest
135g cold unsalted butter, diced
1 egg
1 egg yolk

Baked custard mix

Quantity Ingredient
10 egg yolks
100g caster sugar
600ml thickened cream


Quantity Ingredient
whole nutmeg


  1. To make the tart case, place the flour, icing sugar, salt and orange zest in a mixing bowl and, using your fingertips, crumble in the butter until you have a fine sandy texture.
  2. Add the egg and egg yolk and mix again until the dough starts to come together
  3. Turn the dough out onto a lightly floured work surface and knead it briefly with your hands to bring it together.
  4. Form a square shape with the dough and flatten it onto a large piece of plastic wrap. Cover the dough completely with the plastic wrap and rest it in the refrigerator for 45 minutes.
  5. Remove the dough from the refrigerator and roll it out on a lightly floured work surface to a thickness of 2 mm. Roll the dough onto a sheet of baking paper on a baking tray and rest it again in the refrigerator for 20 minutes.
  6. Preheat the oven to 170°C.
  7. Remove the pastry from the refrigerator and use it to line a round 28 cm non-stick tart tin. You will have excess pastry, which can be frozen and reused.
  8. Leave the tart to rest in the refrigerator for 20 minutes before blind baking the tart for 20 minutes or until cooked. Remove the baking beans and return the tart to the oven for 2 minutes to dry out.
  9. Leave to cool, then carefully trim excess pastry from the tart tin using a sharp knife.
  10. For the custard mix, reduce the oven to 160°C.
  11. Using an electric mixer, beat the egg yolks with the sugar until pale.
  12. Put the cream in a saucepan over medium heat and bring to the boil.
  13. Pour the hot cream into the egg mixture and stir to mix well. Strain the mixture through a sieve into a jug.
  14. To assemble, place the tart onto a shelf in the oven and pour the custard mixture into the prepared tart shell. Grate over some nutmeg using a microplane and bake the tart for 20 minutes or until cooked. Remove the tart from the oven and allow it to cool in the tin before serving.


  • To make life easier, follow the method above closely, filling the tart with custard as described. It’s so much easier to fill your blindbaked tart while it is already positioned in the oven rather than trying to lift a full tart. Resulting spillage will of course affect your tart and cause it to stick to the tart tin.
darren purchese
burch and purchese
sweet studio
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