Mary Berry’s Custard Tart is a silky, nutmeg-dusted classic that remains a cornerstone of traditional British baking. Ideally the pastry should be chilled thoroughly before blind-baking to ensure a perfectly crisp and stable base.
Mary Berry Custard Tart Recipe Ingredients
For the Shortcrust Pastry:
- 1½ cups (175g) all-purpose flour
- 7 tbsp (100g) cold unsalted butter, cubed
- 2 tbsp icing sugar
- 1 large egg, beaten
For the Custard Filling:
- 3 cups (700ml) whole milk
- 6 large egg yolks
- ¼ cup (50g) caster sugar
- 1 tsp vanilla extract
- 1 whole nutmeg (for grating)
How To Make Mary Berry Custard Tart Recipe
- Prepare the Pastry: Pulse the flour and butter in a food processor until the mixture resembles fine breadcrumbs. Stir in the icing sugar, then add the beaten egg and pulse until the dough just starts to come together.
- Chill: Wrap the dough in plastic wrap and flatten into a disk. Refrigerate for at least 30 minutes.
- Roll and Line: Preheat your oven to 200°C (400°F). Roll the pastry out on a floured surface to a thickness of about 3mm. Line an 8-inch (20cm) deep fluted tart tin, leaving a slight overhang to account for shrinkage.
- Blind Bake: Line the pastry with parchment paper and fill with baking beans. Bake for 15 minutes, then remove the beans and paper and bake for another 5 minutes until the base is dry and sandy. Trim the excess pastry from the edges using a sharp knife.
- Lower the Heat: Reduce the oven temperature to 150°C (300°F).
- Make the Custard: Bring the milk to a simmer in a saucepan. In a large bowl, whisk the egg yolks and caster sugar together. Slowly pour the hot milk over the egg mixture, whisking constantly. Stir in the vanilla extract.
- Strain and Pour: Strain the custard through a fine-mesh sieve into a jug. Place the tart tin on a baking sheet inside the oven, then carefully pour the custard into the pastry case. This prevents spilling.
- Add Nutmeg and Bake: Grate a generous, even layer of fresh nutmeg over the surface. Bake for 30–40 minutes until the custard is set but still has a very slight, jelly-like wobble in the very center.
- Cool: Remove from the oven and allow to cool completely in the tin before slicing.
Recipe Tips
- The Jug Technique: Pouring the custard while the tin is already on the oven rack is the best way to ensure the tart is filled to the very brim without any messy spills during transport.
- Whole Nutmeg is Key: Avoid pre-ground nutmeg; the fresh oils in a whole nutmeg provide the distinct, aromatic “crust” that defines a classic British custard tart.
- Don’t Overbake: If the custard bubbles or rises, the oven is too hot or it has been in too long. You want a flat, smooth surface with a gentle wobble.
- Seal the Base: If you notice any small cracks in your pre-baked pastry, brush them with a little leftover beaten egg and bake for 2 minutes to “seal” the gaps before adding the liquid custard.
What To Serve With Mary Berry Custard Tart
Custard tart pairings are gentle additions commonly found in elegant tea rooms across England. Ideally the tart should be sliced with a hot, clean knife to maintain the pristine appearance of the set custard.
- A hot cup of English Breakfast tea or Earl Grey
- A small spoonful of tart raspberry compote
- A few fresh strawberries on the side
- A dollop of lightly whipped cream for extra decadence
How To Store Mary Berry Custard Tart
- Refrigerate: Store the cooled tart in an airtight container in the fridge for up to 2 days.
- Serving: For the best flavor, remove the tart from the fridge 30 minutes before serving to take the chill off the pastry.
- Freeze: This recipe is not suitable for freezing, as the custard texture will become grainy and weep moisture upon thawing.
Mary Berry Custard Tart Nutrition Facts
- Calories: ~320 kcal (per slice)
- Carbohydrates: 28g
- Protein: 8g
- Fat: 20g
- Fiber: 1g
- Sugar: 12g
Nutrition information is estimated per serving based on 8 slices.
FAQs
This usually happens if the milk was added too quickly to the eggs without enough whisking, or if the oven temperature was too high. The “low and slow” approach at 150°C is essential for a smooth set.
Whole milk provides the necessary fat for a rich, stable custard. Using skim or 1% milk will result in a much thinner custard that may not set properly.
Ensure you grease the tin well before lining it, and wait until the tart is completely cold. The pastry will firm up as it cools, making it much easier to handle.
Try More Recipes:
- Mary Berry Jamaican Ginger Cake Recipe
- Mary Berry Brioche Bread and Butter Pudding Recipe
- Mary Berry Jam Roly Poly Recipe
Mary Berry Custard Tart Recipe
Description
A traditional British dessert featuring a crisp shortcrust shell and a rich, nutmeg-scented egg custard.
Ingredients
Instructions
- Make the pastry, chill for 30 mins, and roll out to line an 8-inch tin.
- Blind bake at 200°C with beans for 15 mins, then 5 mins without.
- Whisk egg yolks and sugar; pour on simmering milk and strain into a jug.
- Pour custard into the pastry case at 150°C.
- Grate nutmeg over the top and bake for 30–40 mins until set with a wobble.
- Cool completely before removing from the tin.
Notes
- For a richer custard, substitute 100ml of the milk with double cream.
- Use a deep tart tin (at least 3.5cm) to ensure you can fit all the custard.
- Trimming the pastry after blind baking prevents the edges from looking messy if they shrink.
