Egg Custard Tart

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Surprising easy, I didnt think it would be so simple. The only difficult part was moving it to the oven after I stupidly poured all the liquid into the pastry case. Very nice, very eggy, very english. I know the picture looks like theres cooked pieces of egg floating around but its not.

You’ll need:

  • 700g Sweet shortcrust pastry
  • 500ml Milk
  • 4 Eggs
  • 100g Caster sugar
  • 2tsp Vanilla extract
  • Nutmeg


  1. Roll out the pastry to fit a large, pretty deep flan dish.
  2. In a medium bowl, beat together the eggs and sugar until fully combined, add the vanilla extract and pour the milk in slowly while whisking.
  3. Pour the eggy milk mixture into the pastry case carefully, probably a good a idea to fill it just enough so you can carry it, and then transfer to the oven and pour to rest in. Bake for 45 minutes or until a inserted skewer comes out clean, sprinkle the nutmeg over it and leave to set in the OFF oven with the door open. It firms up much more if you leave it in the fridge for a couple hours.

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