Mary Berry Egg Custard Tart Recipe

Mary Berry Egg Custard Tart is a timeless British dessert popular for its crisp sweet pastry shell and silky, nutmeg-spiced filling. Ideally, the custard mixture should be strained into a jug before pouring into the tart case to ensure a perfectly smooth texture free of chalaza or eggshell.

Mary Berry Egg Custard Tart Ingredients

For the Sweet Shortcrust Pastry

• 175g (6oz) plain flour
• 100g (3½oz) chilled butter, cubed
• 25g (1oz) icing sugar
• 1 egg yolk
• 1 tbsp cold water

For the Custard Filling

• 700ml (1¼ pints) full-fat milk
• 3 large eggs
• 50g (2oz) caster sugar
• ½ tsp freshly grated nutmeg (plus extra for topping)
• 15g (½oz) butter (optional, adds gloss)

How To Make Mary Berry Egg Custard Tart

1. Make the pastry: Measure the flour, cubed butter, and icing sugar into a food processor. Pulse until the mixture resembles breadcrumbs. Add the egg yolk and water, then pulse briefly until the dough just comes together. (Alternatively, rub the butter into the flour by hand). Wrap the dough in cling film and chill in the fridge for 30 minutes.
2. Line the tin: Preheat the oven to 200°C (180°C Fan/Gas 6). Roll out the pastry on a lightly floured surface to a circle slightly larger than a 23cm (9in) deep tart tin. Line the tin with the pastry, pressing it gently into the flutes. Prick the base with a fork. Chill again for 15 minutes.
3. Blind bake: Line the pastry case with baking paper and fill with baking beans (or uncooked rice). Bake for 15 minutes. Remove the paper and beans and bake for a further 5 minutes until the pastry is pale golden and sandy to the touch. This step is crucial to prevent a soggy bottom.
4. Lower the temperature: Reduce the oven temperature to 160°C (140°C Fan/Gas 3).
5. Warm the milk: Pour the milk into a saucepan and heat gently until it is just warm (tepid), not boiling. If adding butter to the filling, melt it into the warm milk now.
6. Prepare the custard: In a large bowl, whisk the eggs and caster sugar together until pale and combined. Gradually pour the warm milk onto the eggs, whisking constantly.
7. Strain and fill: Strain the custard mixture through a fine sieve into a pouring jug. This removes any eggy strings. Place the baked pastry case (still in its tin) on the oven shelf. Carefully pour the custard into the case right to the top. (Pouring it while in the oven prevents spills).
8. Bake: Sprinkle the top generously with freshly grated nutmeg. Bake for 30–40 minutes. The tart is ready when it is set around the edges but still has a slight, jelly-like wobble in the center.
9. Cool: Remove from the oven and allow to cool completely in the tin. The custard will firm up as it cools. Serve at room temperature.

Recipe Tips

• The Wobble: Do not overbake the tart. If it is completely firm when it comes out of the oven, the eggs will have curdled and the texture will be rubbery and watery. It needs to wobble slightly.
• Pastry thickness: Roll the pastry relatively thin. A thick pastry case will be hard to cook through and might be cloying against the delicate custard.
• Nutmeg everywhere: Mary often recommends sprinkling a little nutmeg on the base of the pastry before pouring the custard in, as well as on top, for a double hit of spice.
• Milk choice: Use full-fat milk for the proper creamy texture. Semi-skimmed milk will result in a watery custard that lacks the luxurious mouthfeel.

What To Serve With Mary Berry Egg Custard Tart

This tart is traditionally served on its own with a cup of tea, but can be dressed up.

• Fresh Berries: Raspberries or strawberries cut the richness.
• Pouring Cream: For an extra indulgent treat.
• Tea: Earl Grey or English Breakfast is the classic pairing.
• Fruit Compote: Rhubarb compote goes particularly well with custard.

How To Store Mary Berry Egg Custard Tart

• Refrigerate: Store the tart in the fridge for up to 2 days. However, the pastry will soften the longer it sits.
• Serve: Bring it back to room temperature before serving to enjoy the best flavor.
• Freeze: It is not recommended to freeze egg custard tart, as the custard will weep and separate upon thawing, making the pastry soggy.

Mary Berry Egg Custard Tart Nutrition Facts

• Calories: 290kcal
• Protein: 9g
• Carbohydrates: 28g
• Fat: 16g
• Saturates: 9g
• Sugar: 12g
• Salt: 0.3g

Nutrition information is estimated per slice (based on 8 slices).

FAQs

Try More Recipes:

• Mary Berry Chicken Taleggio Recipe
• Mary Berry Strawberry Pavlova (4 eggs) Recipe
• Mary Berry 2-Egg Yorkshire Pudding Recipe

Mary Berry Egg Custard Tart Recipe

Author: Chloe Saidani Cooking Method:Bake Cuisine:British Courses:Dessert

Difficulty:BeginnerPrep time: 30 minutesCook time:1 hour Rest time: 45 minutesTotal time:2 hours 15 minutesCooking Temp:100 CServings:8 servingsEstimated Cost:25 $Calories:290 kcal Best Season:Available

Description

The ultimate British bakery classic featuring a crisp sweet pastry shell filled with a delicate, nutmeg-spiced baked egg custard.

Ingredients

• 175g plain flour
• 100g butter, chilled
• 25g icing sugar
• 1 egg yolk (pastry)
• 700ml full-fat milk
• 3 eggs (filling)
• 50g caster sugar
• Nutmeg

Instructions

1. Make pastry and chill for 30 minutes.
2. Line tin and blind bake at 200°C for 20 minutes total.
3. Reduce oven to 160°C.
4. Warm milk in a saucepan.
5. Whisk eggs and sugar; pour over warm milk.
6. Strain custard into a jug.
7. Pour into pastry case and sprinkle with nutmeg.
8. Bake for 30–40 minutes until set with a wobble.
9. Cool completely before slicing.

Notes

• Straining the custard mixture is absolutely essential to remove the chalaza (the white stringy bit of the egg) and any shell, ensuring the final tart has a glass-smooth texture.
• Filling the tart shell while it is already sitting on the oven rack prevents the liquid custard from sloshing over the sides and ruining the pastry as you try to carry it.
• Freshly grating whole nutmeg provides a far superior, aromatic flavor compared to pre-ground nutmeg powder, which can often taste dusty.

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