Who doesn’t love a custard tart? There’s something rather nice about that “just set” cold custard with a hint of nutmeg running through it! 

I’ve been asked ” how will I know when my tart has set?” 

My answer is, when you gently shake your tart, and you see a gentle wobble, your tart is ready!! 

But realistically all Eggs will behave differently and have slightly different strengths, I’ve tried to give a recipe that will set without any problems, but if your tart seems to be still liquid, just continue to cook, checking at regular intervals 

This recipe will make a 20cm tart, serving 8-10 people 


225g plain flour 

Pinch of salt 

150g of cold butter 

75g of icing sugar 

1 egg yolk 

1 whole egg 

1 teaspoon of grated nutmeg 


500ml whipping cream 

75g of caster sugar 

8 egg yolks 

Good pinch of grated nutmeg 


1. Preheat the oven to 180c 

2. In a food processor, pulse the flour, nutmeg,butter, sugar, salt and butter together until it resembles bread crumbs 

3. Add the egg and yolk and pulse to bring together 

4. Tip onto a work surface and bring together, don’t over work, wrap in cling film and place in the fridge for about an hour 

5. Grease your tin, roll out the pastry and line the tin, over hang some pastry to allow for shrinking 

6. Now line with grease proof paper and fill with baking beans or rice 

7. Bake for 15 minutes and remove from the oven, and remove the beans 

8. Turn down the oven to 130c 

9. Bring the cream to the boil, whisk together the egg yolks and sugar, gently pour the cream over the egg mixture and mix well 

10. Pour the custard mix into the pastry case, sprinkle with grated nutmeg and bake for 35-45 minutes until the tart has set 

11. Allow to cool

I think that this custard tart eats really well at room temperature for the best flavour 

Happy cooking 


Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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