Classic Homemade Custard Tart: Easy & Delicious Dessert Recipe

Prepare the shortcrust pastry: In a large bowl, combine flour and sugar. Add cold, cubed butter and rub it into the flour mixture with your fingertips until it resembles coarse crumbs. Add the egg yolk and 2 tablespoons of cold water, mixing until the dough just comes together. If needed, add another tablespoon of water. Form into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes.

Roll out and line the tart tin: On a lightly floured surface, roll out the chilled pastry to a 3mm thickness, large enough to fit a 23cm (9-inch) tart tin with a removable bottom. Carefully transfer the pastry to the tin, pressing it gently into the base and sides. Trim any excess pastry, leaving a slight overhang. Prick the base all over with a fork, then chill in the freezer for 15 minutes.

Blind bake the crust: Preheat your oven to 190°C (375°F). Line the chilled pastry with parchment paper and fill with baking beans or rice. Bake for 15 minutes, then remove the paper and beans and continue baking for another 10-12 minutes, or until the crust is lightly golden. Reduce oven temperature to 160°C (325°F).

Prepare the custard filling: In a medium saucepan, gently heat the milk and heavy cream until it just reaches a simmer. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth. Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. Return the entire mixture to the saucepan and cook over medium-low heat, stirring continuously, until the custard thickens (it should coat the back of a spoon). Remove from heat and stir in the vanilla extract.

Assemble and bake the tart: Pour the warm custard filling into the pre-baked pastry shell. Carefully transfer the tart to the preheated oven (160°C/325°F). Bake for 30-35 minutes, or until the custard is set but still has a slight wobble in the center. The top should be lightly golden.

Cool and serve: Once baked, remove the tart from the oven and let it cool completely on a wire rack. This is crucial for the custard to fully set. Once cooled, you can grate a little fresh nutmeg over the top for garnish, if desired. Serve chilled.