Custard tarts

(48 ratings)
Custard tarts
Custard tarts
  • Makes: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

These delicious smooth custard tarts are so simple to make. Wrapped in a crisp, buttery pastry, this recipe combines the soft custard with shortcrust pastry to make a wonderful mix of flavours and textures. If you are making these for a special occasion they are the perfect thing to decorate with fruit and icing sugar to impress your friends and family.


  • Half a 375g pack of sweet shortcrust pastry
  • 175g (6oz) golden caster sugar
  • 30g (1oz) plain flour
  • 2 tbsp cornflour
  • Few drops of vanilla extract
  • 200ml (7fl oz) milk
  • 3 medium egg yolks
  • 2 tsps ground nutmeg
  • Baking tray

  • 7.5cm (3in) round cutter
  • 12-hole muffin tin, greased

These little tarts will keep very well for a day or 2 in an airtight container so are the perfect party food.


  1. Preheat your oven to 200C/400F/Gas Mark 6.
  2. Roll out the pastry thinly on a lightly floured surface and cut out rounds. Re-roll trimmings and cut out more rounds until you have 12 in total. Use to line the patty tins, and prick the bases with a fork. Chill while you make the filling. 
  3. Whisk the egg yolks with the caster sugar.
  4. Mix the flour, cornflour and vanilla with 3 tbsp milk to make a smooth paste. Pour the rest of the milk into the pan and bring to the boil, then add flour mixture a little at a time, whisking to combine. Turn off the heat and whisk into the egg yolks, sugar and vanilla mixture. Return the mixture to the pan and simmer, stirring until thickened and smooth. Cool for 5 mins.

  5. Spoon this mixture into the pastry cases. Bake above the centre of the oven for 25 mins until the filling is set. Leave to cool in the tins for a few minutes, Sprinkle with nutmeg and then transfer to a wire rack to cool completely.

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  • 3
(48 ratings)

Your comments


I wish i had read the comments first. This recipe is rubbish. The flour, cornflour and milk goes lumpy and doesnt turn to paste. Once the mixture is done it looks more like rice pudding than it does custard. I baked them anyway and they were very dissapointing. Dont waste your time and ingredients!


The most ridiculous thing about this is that the photo is of shop bought egg custards.... Shameful!

Kathryn Halstead

Omg don't even try it .... It's hideous, what a waste of ingredients .... Stick to the normal type of custard tart this one is just pants !

Bill Parsons

This recipe does not come out well when it says add three tbs milk and add 2tbs corn four, 30gms plain flour, I ended up with lumps so terrible trying to add, this needs to be looked at. I will other recipes in future as this one is very poor.

Peter Gawthorpe

Why, with all these recipes do always state oven temperature without saying if fan oven or not?


There is no connection - Half a pint of milk to two tablespoons of cornflour. I don't think so.


is there any connection between the ingredients and the recipe?

Michaela Connell

I think someone should look at the receipe again as it tells you to put the vanilla in twice and doesn't mention the sugar.


Home made custard tarts are far nicer than shop bought ones. Tried Asda's and they were horrible! Wet soggy pastry and watery filling! I never thought of using muffin tins before though for baking these. Usually bake mine in a flan tin. Individual ones will be different!

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