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Classic Custard Tart
recipe
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Chicago
Classic Custard Tart
Martin Sorge
Martin Sorge
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$1.00
Crisp buttery pastry filled with a creamy set custard flavored with aromatic vanilla and nutmeg, this tart tastes like a blanket feels: warm, cozy, and perfect for a rainy fall day. No wonder why this became a British classic.
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You Need

1 9-inch tart
4:00

  • For the shortcrust pastry

    • 180 g (1 1/2 cups) all-purpose flour
    • 20 g almond flour*
    • 40 g powdered sugar
    • 1/4 teaspoon fine sea salt
    • 113g (1/2 cup) cold unsalted butter, cubed
    • 1 large egg, separated
    • 1-2 teaspoons water
    • *If you have a nut allergy, simply swap out the almond flour for 20 g (about 1 Tablespoon) all-purpose flour.

  • For the custard filling

    • 227 g (1 cup) heavy cream
    • 227 g (1 cup) whole milk
    • 2 teaspoons vanilla extract or vanilla paste
    • 8 large egg yolks
    • 100g (1/2 cup) sugar
    • Pinch of salt
    • About 1/2 of a whole nutmeg (a generous 1/2 teaspoon), for grating on top

    • How To

      For the shortcrust pastry

      1. To a mixing bowl, add the flour, almond flour, powdered sugar, and salt then whisk to combine.
      2. Add the cubed butter and rub it in with your fingers until it looks like breadcrumbs.
      3. Separate the egg. Whisk together the egg yolk and 1 teaspoon of water, then add that to the pastry.
      4. Stir the pastry with a fork, then get in with your hands and gently knead the pastry until it comes together when you squeeze it gently.
      5. If it doesn't hold together add another 1-2 teaspoons of water and knead briefly until it holds together.
      6. Put the dough onto a piece of plastic wrap, and pat it into a 1/4-inch-thick disk. Wrap it up and chill in the refrigerator until firm, about 2 hours (or up to 2 days).
      7. Heat the oven to 350F with a rack on the middle of the oven.
      8. When your pastry is chilled, flour your counter, the dough, and your rolling pin. Roll out the dough to a 12-inch circle, about 1/8 inch thick.
      9. Transfer the pastry to a loose-bottomed 9-inch tart pan by folding the edges of dough up towards the middle, then sliding the "loose-bottom part" of the tart pan under the dough. Then lift the bottom back into the tart pan, and unfold the dough.
      10. Press the dough into the pan, patching up any cracks with scraps of dough. Trim off the excess pastry from the edges.
      11. Chill the tart shell in the refrigerator for at least 30 minutes. This rest helps prevent shrinkage and firms up the pastry.
      12. Take the pastry from the refrigerator. If it's not fully firm, freeze the pastry for 10 minutes. Line the pastry with aluminum foil, then fill the foil with dried beans. Blind bake the tart case at 350F for 25 minutes.
      13. Carefully remove the foil and beans, then bake another 8-12 minutes, until the pastry is evenly light brown and matte.
      14. While the pastry is baking, beat the leftover egg white with a pinch of salt.
      15. After the pastry is fully baked, remove it from the oven. Brush the pastry with the beaten egg white and bake the tart for another 1-2 minutes, until shiny and dry to the touch.
      16. Set the tart case on a baking sheet for the next step.

      For the custard filling

      1. As the pastry is baking, make the custard. Add the cream, milk, and vanilla extract to a small saucepan and turn to medium heat.
      2. In a heat-proof measuring cup, add the egg yolks. Whisk the egg yolks while slowly adding the sugar, then whisk for another 20-30 seconds. Add the salt and whisk to combine.
      3. When the milk is steaming at a bare simmer, turn off the heat. Slowly pour the hot dairy into the egg yolks, whisking constantly. Your custard is ready.

      To assemble and bake the tart

      1. Reduce the oven temperature to 275F.
      2. Pull the oven rack partway out of the oven and set the tart on the rack. Slowly pour the custard into the blind-baked crust. Fill it up as high as you can.
      3. Grate a generous 1/2 teaspoon of nutmeg directly onto the top of the tart. Gently push the oven rack back in.
      4. Bake for 30-40 minutes. The center of the tart should wobble, not wave.
      5. Take the tart out of the oven and let cool completely. Carefully remove the tart from the pan and serve. If not eating right away, chill in the refrigerator.