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Header - Egg Custard Tart

Effortless Easter Baked Egg Custard Tart

Easter is all about eggs - but who said that they all have to be chocolate? Here’s a non-chocolatey way to get into the Easter spirit. We’re confident this eggcellent, delectable dessert will be right up your street.

What you'll need
  • 1 egg
  • 1 tbsp whole milk
  • 250g plain flour, plus extra for dusting
  • 145g chilled butter, cubed
  • 110g caster sugar
  • 8 egg yolks
  • 240ml milk
  • 250ml cream
  • 110g caster sugar
  • 1 teaspoon of vanilla extract
Cooking directions
Making the pastry

Rub the butter into the flour until it clumps together. Then, add the sugar, egg and milk and to form a dough.

Rolling the pastry

Roll the pastry out and line a 20cm tin, leave 2cm of pastry overhanging. Chill for 30 mins.


Preheat the oven to 180C and blind-bake your base for approximately 35 minutes. Baking beans may be useful - if you have them on hand, use them for the first 15 minutes. Remove from the oven and reduce the temperature to 140C.

Making the filling

Now, time for the filling. Carefully beat the eggs and vanilla extract together, taking care to not make the mixture too frothy.


Take a pan, placing in the cream and sugar. Stir to dissolve them together.

Heat this mixture

to just below boiling, before pouring the mixture onto the eggs and vanilla extract from earlier. Mix the two together.


Strain the mixture with a sieve into a jug and let it settle for a few minutes.

Finishing up

Pour the custard into the base and bake for approximately 40 minutes. The tart should have some wobble when finished.

Leave the start to cool before serving. Et voila!

Top-tip: Be sure to accompany the tart with a nice dollop of Heritage jam.

Top-tip 2: For some extra taste and decoration, get your hands on some freshly grated nutmeg to dust the tart before baking!

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