Mary Berry Egg Custard Tart Recipe

This classic British egg custard tart is the kind of bake that feels wonderfully old-fashioned in the best way. You get a crisp, buttery shortcrust pastry case filled with silky custard and finished with a light dusting of freshly grated nutmeg. It is a confident weekend bake rather than a rushed midweek one, but every step is straightforward with a little patience. Total time is about 1 hour 30 minutes including chilling and cooling.

Ingredients

For the shortcrust pastry

175g plain flour, plus extra for dusting
Pinch of fine salt
2 tbsp icing sugar
100g unsalted butter, cold and cubed
1 large egg yolk
2 to 3 tbsp cold water

For the egg custard filling

4 large eggs
2 large egg yolks
100g caster sugar
400ml whole milk
200ml double cream
1 tsp vanilla extract

To finish

Freshly grated nutmeg

How to Make Mary Berry Egg Custard Tart Recipe

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Put a sturdy baking tray on the middle shelf to heat up. This helps the pastry base crisp as it bakes.
Make the pastry: In a large bowl, mix the flour, salt, and icing sugar. Rub in the cold butter with your fingertips until it looks like fine breadcrumbs. Stir in the egg yolk, then add cold water a tablespoon at a time until the dough just comes together.
Chill the dough: Flatten the pastry into a disc, wrap it, and chill for 20 to 30 minutes. Chilling relaxes the gluten so the case shrinks less in the oven.
Roll and line the tin: Roll the pastry on a lightly floured surface into a circle a little larger than a 23cm fluted tart tin. Lift it in, press into the corners, and trim the edge. Prick the base lightly with a fork, then chill for 10 minutes.
Blind bake the case: Line the pastry with baking paper and fill with baking beans or uncooked rice. Bake on the hot tray for 15 minutes. Lift out the paper and beans, then bake for 5 minutes more until the base looks dry. Reduce the oven to 160°C or 140°C fan.
Warm the dairy: Pour the milk and cream into a saucepan and add the vanilla. Warm gently until steaming, but do not let it boil.
Mix the custard: In a bowl, whisk the eggs, yolks, and caster sugar until combined. Slowly whisk in the warm milk mixture. Keep the whisking gentle to avoid lots of froth.
Fill and top: Strain the custard into a jug (this gives you the smoothest finish). Place the tart tin back on the hot tray, then carefully pour in the custard. Grate a light veil of nutmeg over the top.
Bake: Bake for 25 to 35 minutes until the custard is set around the edges with a slight wobble in the centre. If it ripples like liquid, it needs longer. If it looks puffed and cracked, it has gone a bit too far.
Cool and slice: Cool completely in the tin, then chill for at least 1 hour before slicing. Serve cool or at cool room temperature for the best flavour.

Tips

How do I stop my custard tart from cracking?

Bake gently and pull it from the oven when the centre still has a soft wobble. Cracks usually come from overbaking or an oven that runs hot, so use the fan setting if you have one and start checking at the 25-minute mark.

How do I avoid a soggy bottom?

Blind bake until the base looks dry, not pale and raw. Baking the tart tin on a preheated tray also makes a big difference, especially in domestic ovens.

Why does my custard look bubbly on top?

Bubbles come from whisking too enthusiastically or pouring from a height. Whisk just to combine, strain the custard, and pour slowly with the jug close to the tart case.

How do I stop the pastry from shrinking?

Do not skip chilling, and make sure the pastry is pressed firmly into the corners of the tin. If you can, chill the lined tin again before blind baking so the butter is properly cold going into the oven.

Serving Suggestions

A dusting of extra nutmeg just before serving
Fresh raspberries or sliced strawberries on the side
A spoonful of softly whipped cream
A cup of strong tea or coffee

Storage

Room temperature

Because this is an egg and dairy custard, do not leave it out for long. It is fine on the table for serving, but refrigerate within 2 hours.

Refrigerator

Store covered in the fridge for up to 3 days. For the cleanest slices, cut it chilled with a sharp knife wiped between cuts.

Freezing

You can freeze baked custard tart, but the custard may weep slightly as it thaws. If you want to freeze it, wrap slices well and freeze for up to 1 month. Thaw overnight in the fridge and blot any moisture with kitchen paper before serving.

Nutrition

Calories: 380 kcal
Carbohydrates: 28g
Protein: 7g
Fat: 26g
Saturated Fat: 15g
Sodium: 180mg

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

FAQs

Can I use ready-rolled shortcrust pastry?

Yes. Ready-rolled shortcrust pastry works well and makes this tart much quicker. Still chill it in the tin before blind baking, and blind bake until the base looks dry so the custard does not soak in.

Why is my egg custard tart watery after baking?

A watery tart usually means it was underbaked or it was cut while still warm. Bake until the edges are set with only a gentle wobble in the centre, then cool completely and chill before slicing.

Do I have to strain the custard?

Straining is not mandatory, but it gives you the smoothest custard and catches any bits of unmixed egg. It also helps remove surface foam so the top bakes with a cleaner finish.

How do I know when the custard is set?

Look for set edges and a centre that wobbles slightly when you nudge the tray. It should not slosh like liquid. The custard will continue to set as it cools, so it is better to take it out a touch early than too late.

Can I make egg custard tart the day before?

Yes, and it actually slices more neatly the next day. Bake, cool completely, then refrigerate overnight. Serve chilled or let it sit at room temperature for 15 to 20 minutes before serving for the best flavour.