Custard tarts have always been one of my favorite desserts to bake. There’s something about the creamy, smooth custard filling paired with a crisp, buttery crust that’s just irresistible. Whether it’s for a family gathering, a special occasion, or just a cozy evening at home, custard tarts never fail to impress. And the best part? They’re much easier to make than you might think.
I’ve experimented with various recipes over the years, and this one is my go-to. It perfectly balances a flaky crust and a rich, velvety filling. Plus, with the right tools, like a reliable tartlet case, baking these little treats becomes an absolute breeze.
Ingredients for Custard Tarts
To make about 8-10 small tarts, you’ll need:
For the pastry:
- 1 ¼ cups (150g) all-purpose flour
- ½ cup (115g) unsalted butter, chilled and cubed
- 2 tablespoons sugar
- A pinch of salt
- 1 large egg yolk
- 2-3 tablespoons cold water
For the custard filling:
- 2 cups (500ml) whole milk
- 4 large egg yolks
- ⅓ cup (65g) sugar
- 1 teaspoon vanilla extract
- A pinch of ground nutmeg (optional)
Step 1: Make the Pastry
Start with the pastry, as it needs time to chill before rolling out. Combine the flour, sugar, and salt in a large bowl. Add the chilled butter and use your fingers or a pastry cutter to rub it into the flour until the mixture resembles coarse crumbs.
Add the egg yolk and a tablespoon of cold water at a time, mixing until the dough just comes together. Avoid overworking it—this is key to a tender crust. Shape the dough into a disk, wrap it in plastic, and chill in the refrigerator for at least 30 minutes.
Step 2: Roll Out and Shape the Dough
Once the dough is chilled, roll it out on a floured surface to about ⅛-inch thickness. Using a round cutter, cut out circles slightly larger than your tartlet case molds. Gently press the dough into the cases, trimming any excess from the edges.
Place the prepared cases on a baking tray and chill them in the fridge for 15 minutes while preheating your oven to 375°F (190°C).
Step 3: Blind Bake the Crust
To prevent the pastry from puffing up, blind bake the crusts. Line each tartlet case with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes, then remove the weights and parchment paper. Bake for another 5-7 minutes until the crusts are lightly golden. Set them aside to cool while you prepare the custard filling.
Step 4: Prepare the Custard
Heat the milk in a saucepan over medium heat until it’s just about to boil. In a separate bowl, whisk the egg yolks and sugar until pale and creamy. Slowly pour the hot milk into the egg mixture while whisking continuously. This step tempers the eggs, preventing them from curdling.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Stir in the vanilla extract and remove from heat. For an extra touch of flavor, a pinch of nutmeg can be added at this stage.
Step 5: Assemble and Bake
Lower the oven temperature to 325°F (160°C). Pour the custard filling into the pre-baked tart shells, filling them just below the rim. Bake for about 20-25 minutes, or until the custard is set but still slightly wobbly in the center. Avoid overbaking, as this can lead to cracks in the custard.
Remove the tarts from the oven and let them cool to room temperature before transferring them to the fridge to chill completely.
Step 6: Package the Tarts
Once your custard tarts are chilled and ready to serve, a touch of thoughtful packaging can elevate the experience even further. Using a sturdy and elegant option, like the blue tartlet case, not only protects the tarts but also adds a polished look that’s perfect for gifting or sharing at events.
Tips for the Best Custard Tarts
- Keep the dough cold: Chilling the dough helps prevent shrinkage during baking and ensures a flaky texture.
- Temper the eggs: Pour the hot milk slowly into the egg mixture to avoid scrambling the eggs.
- Don’t overbake: Custard should have a slight wobble when you take it out of the oven. It will firm up as it cools.
- Focus on presentation: A well-packaged tart enhances the overall experience of enjoying it.
Why I Love Making Custard Tarts
Custard tarts are more than just a dessert—they’re a way to bring people together. I love how these little treats can turn a simple moment into something special. Whether I’m making them for a family dinner or gifting them to a friend, the reaction is always the same: pure delight.
When I take the time to package them thoughtfully, it feels even more rewarding. A beautifully presented custard tart can transform an ordinary dessert into a memorable gesture, and the blue tartlet case helps make that effortless.
Final Thoughts
Making custard tarts at home is easier than you think, and the results are absolutely worth it. With a flaky crust, creamy filling, and elegant presentation, these tarts are sure to impress anyone who tries them.
Whether you’re baking for fun, a celebration, or as a gift, take the time to package your creations beautifully. Even the smallest details, like using a well-designed case, can turn your homemade tarts into a gesture of care and thoughtfulness. Happy baking!