Big Custard Tart

Makes:

2 large tarts (or about 24 small tartlets)

Ingredients

For the Pastry Crust:

• 6 cups (750g) all-purpose flour
• 2 cups (450g) cold unsalted butter, cubed
• 1¼ cups (150g) powdered sugar
• 1 tsp salt
• 4 large egg yolks
• ½–¾ cup cold water (add slowly as needed)

For the Custard Filling:

• 2 liters (8 cups) full cream milk
• 1½ cups (300g) granulated sugar
• 12 large egg yolks
• 8 tbsp cornstarch (about 80g)
• 2 tbsp all-purpose flour
• 2 tsp pure vanilla extract
• 1 tsp nutmeg (plus extra for sprinkling)
• ½ cup (120ml) heavy cream or evaporated milk (optional for extra creaminess)

Instructions

1. Make the Pastry

1. In a large bowl, mix flour, sugar, and salt.
2. Rub in cold butter using your fingertips until the mixture looks like fine breadcrumbs.
3. Add egg yolks and enough cold water to bring the dough together.
4. Shape into two balls, wrap, and chill for 30–40 minutes.

2. Preheat & Prepare

• Preheat oven to 180°C (350°F).
• Roll out the dough on a floured surface and line two large tart pans (or many small tartlet molds).
• Prick the base with a fork and line with parchment and baking beans.

3. Blind Bake

• Bake for 15–20 minutes, then remove parchment and beans.
• Bake another 10 minutes until golden.
• Let crusts cool completely.

4. Make the Custard

1. In a large saucepan, heat milk and vanilla until just about to boil.
2. In another bowl, whisk egg yolks, sugar, cornstarch, and flour together until smooth.
3. Slowly pour hot milk into the egg mixture while whisking constantly.
4. Return mixture to saucepan and cook over medium heat, stirring, until thick and creamy (about 8–10 minutes).
5. Stir in heavy cream if using.
6. Pour hot custard into cooled pastry shells.

5. Finish

• Sprinkle nutmeg on top.
• Let cool at room temperature, then refrigerate for at least 2 hours until set.

Formation / Structure

The tart has three delicious layers:

1. Flaky buttery crust that provides structure.
2. Smooth, rich custard filling made from egg yolks and milk.
3. Nutmeg topping for warmth and aroma.

History

Custard tarts trace back to medieval Europe, loved in England, Portugal, and France. Versions like Portuguese Pastéis de Nata and English Egg Custard Tart remain timeless classics.

Benefits

• High in calcium and protein (from milk and eggs).
• Provides energy and natural fats.
• Comfort dessert that boosts mood and satiety.

For Lovers

This dessert is adored by those who love creamy, nostalgic, and custardy sweets — perfect for Sunday gatherings, tea time, or festive tables.

Nutrition (Per Slice)

• Calories: ~290
• Protein: 8g
• Fat: 16g
• Carbs: 28g
• Calcium: 15% DV

Conclusion

The custard tart is the perfect balance of silky, smooth filling and crisp crust — a true classic that never goes out of style. Enjoy it cold or slightly warm with a sprinkle of cinnamon or fresh fruit on top.