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Mary Berry Egg Custard Tart

Mary Berry Egg Custard Tart recipe
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This classic tart features a crisp shortcrust pastry shell filled with a smooth, creamy baked custard made from milk, eggs, sugar, and nutmeg. It’s a traditional British dessert known for its silky texture and delicate sweetness. Mary Berry’s version is dependable, simple, and gives a beautifully set custard with a gentle wobble.

Ingredients

For the pastry:

  • Plain flour

  • Cold butter

  • Icing sugar

  • One egg

  • Cold water

For the custard filling:

  • Whole milk or a mix of milk and cream

  • Eggs

  • Sugar

  • Vanilla extract

  • Freshly grated nutmeg

Instructions

Step 1: Prepare the Pastry

Rub the flour and butter together until the mixture resembles breadcrumbs. Add icing sugar and combine. Mix in the egg and a splash of cold water to form a soft dough. Chill for at least 20 minutes.

Step 2: Roll and Blind Bake

Roll the pastry out and line the tart tin. Trim the edges, prick the base, and chill again for 15 minutes. Add baking paper and baking beans, then blind bake at 180°C until lightly golden.

Step 3: Prepare the Custard

Gently heat the milk (or milk and cream) until warm but not boiling. In a bowl, whisk eggs, sugar, and vanilla until combined. Slowly pour the warm milk into the egg mixture, whisking continuously to prevent curdling.

Step 4: Fill the Tart

Remove baking beans. Pour the custard mixture into the tart shell. Grate a light layer of nutmeg over the top.

Step 5: Bake to Perfection

Bake at a low temperature (around 150°C) until the custard is just set with a slight wobble in the centre. Cool before slicing for clean cuts.

Find it online: https://maryberrycooks.co.uk/mary-berry-egg-custard-tart/