Mary Berry Custard Tart Recipe

If you love classic British baking, this custard tart is one to keep in your back pocket. It has a crisp, sweet shortcrust pastry and a silky, gently set vanilla custard with a delicate nutmeg finish. It’s a confident “weekend bake” rather than a five-minute dessert, but every step is straightforward and totally doable for beginners. Total time is about 2 hours 10 minutes, including chilling and cooling.

Ingredients

For the Sweet Shortcrust Pastry

250g plain flour
40g icing sugar
Pinch of fine salt
125g unsalted butter, cold and cubed
1 large egg yolk
2 to 3 tbsp cold water (as needed)

For Blind Baking

1 egg white (to seal the pastry)
Baking parchment
Baking beans or uncooked rice

For the Custard Filling

4 large eggs
2 large egg yolks
75g caster sugar
300ml double cream
200ml whole milk
2 tsp vanilla extract (or seeds from 1 vanilla pod)
Freshly grated nutmeg, to finish

Optional (But Lovely)

2 tbsp apricot jam, warmed and sieved (for a thin protective layer on the base)

How to Make Mary Berry’s Custard Tart

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a sturdy baking tray on the middle shelf so it heats up with the oven. A hot tray helps the pastry base crisp up quickly.
Make the pastry: Tip the flour, icing sugar and salt into a bowl. Rub in the cold butter with your fingertips until the mixture looks like fine breadcrumbs. Add the egg yolk and 2 tablespoons of cold water, then mix with a knife until it starts to clump. Add the final tablespoon of water only if needed, then bring it together into a smooth dough without overworking it.
Chill, roll, and line the tin: Flatten the pastry into a disc, wrap, and chill for 30 minutes. Roll out on a lightly floured surface to about 3mm thick, then lift into a 23cm loose-bottom tart tin. Press neatly into the corners without stretching. Trim the rim and chill the lined tin for 15 minutes to help prevent shrinkage.
Blind bake the tart case: Prick the base lightly with a fork. Line with baking parchment and fill with baking beans. Bake on the hot tray for 15 minutes. Remove the parchment and beans, then bake for 8 to 10 minutes more until the base looks dry and the edges are pale golden.
Seal the pastry base: Brush the hot pastry base lightly with egg white, then return to the oven for 1 minute. This creates a thin barrier that helps keep the crust crisp once the custard goes in.
Lower the oven for a gentle bake: Reduce the oven temperature to 160°C or 140°C fan. A lower temperature gives you a smooth custard with minimal bubbles and a cleaner finish.
Mix and strain the custard: In a large bowl, whisk the eggs, extra yolks and caster sugar just until combined. Warm the cream and milk in a pan until steaming but not boiling. Pour it onto the egg mixture in a steady stream while whisking. Stir in the vanilla, then strain through a fine sieve into a jug for the smoothest texture.
Fill and bake: If using, brush the base with a very thin layer of warm sieved apricot jam. Place the tart tin on the hot tray in the oven, then pour in the custard (this avoids carrying a full tart across the kitchen). Grate a little nutmeg over the top. Bake for 25 to 30 minutes, until the edges are set and the centre still has a slight wobble.
Cool, chill, and slice: Let the tart cool in the tin for about 30 minutes, then remove the outer ring. For the neatest slices, chill for 1 to 2 hours before serving. Use a sharp knife and wipe the blade between cuts.

Tips for Best Results

How do I stop the pastry shrinking in the tin?

Don’t stretch the dough when you line the tin, and chill the lined case before baking. Chilling firms the butter, which helps the pastry hold its shape in the oven.

How do I avoid a soggy bottom?

Blind bake until the base looks dry, then seal it with egg white. Baking the tart case on a preheated tray also helps the bottom crisp quickly.

Why did my custard crack or bubble?

Cracks usually come from baking too hot or too long. Keep the oven at 160°C (140°C fan) and pull the tart when the centre still has a gentle wobble. It will continue to set as it cools.

How do I know when the custard is perfectly baked?

Look for set edges and a centre that jiggles slightly when you nudge the tin. If it sloshes like liquid, it needs longer. If it’s completely firm in the oven, it will likely be overbaked once cooled.

Serving Suggestions

Serve with fresh berries and a dusting of icing sugar.
Add a spoonful of softly whipped cream on the side.
Pair with a cup of strong tea or coffee for a classic finish.
For a dinner-party dessert, add a warm berry compote.

Storage

Room Temperature

Custard tart is best kept cool. It can sit at room temperature for up to 4 to 6 hours if your kitchen is not warm, but it’s safest stored chilled.

Refrigerator

Store covered in the fridge for up to 3 days. For the best texture, serve it slightly cool rather than fridge-cold. Let slices sit out for 10 to 15 minutes before eating.

Freezing

You can freeze custard tart, but the custard may turn slightly grainy once thawed. If you choose to freeze it, wrap slices tightly and freeze for up to 1 month. Thaw overnight in the fridge and serve chilled.

Nutrition

Calories: 395 kcal
Carbohydrates: 31g
Protein: 7g
Fat: 27g
Saturated Fat: 16g
Sodium: 170mg

Nutrition values are estimates and will vary depending on ingredients and portion size.

FAQs

Can I use ready-rolled pastry instead of homemade shortcrust?

Yes. Use a sweet shortcrust sheet if you can find it, or standard shortcrust and add a slightly sweeter filling. Still blind bake and seal the base with egg white so it stays crisp.

What tin size is best for a custard tart?

A 23cm loose-bottom tart tin (about 3cm deep) is ideal. If your tin is smaller and deeper, the tart will need a little longer; if it’s larger and shallower, it will bake faster.

Why is my custard watery after baking?

The tart was likely underbaked or sliced before it fully cooled. Bake until the edges are set and the centre has only a slight wobble, then cool and chill before slicing so the custard finishes setting.

Can I make custard tart the day before serving?

Absolutely. Bake, cool, and refrigerate overnight. For the best flavour and texture, take it out 10 to 15 minutes before serving so the custard isn’t fridge-cold.

Can I swap the double cream for single cream or more milk?

You can, but the texture will be lighter and less silky. For the closest classic result, stick with double cream and whole milk. If you need to lighten it, use half-and-half (or equal parts single cream and milk).