Egg custard tarts feature a silky, delicate custard nestled in a crisp pastry shell, creating a perfect balance of textures and flavors. These beloved treats appear in various culinary traditions worldwide, from the Portuguese pastel de nata with its caramelized top to the British custard tart dusted with nutmeg, and the Chinese dan tat served at dim sum. Dating back centuries, these tarts represent culinary craftsmanship at its finest—seemingly simple yet requiring precision to achieve the ideal wobble in the custard and golden flakiness in the crust. Whether enjoyed warm from the oven or cooled to room temperature, egg custard tarts deliver a comforting sweetness that has made them enduringly popular across generations and cultures.
How to Make
Ingredients:
For the pastry:
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- ¼ cup cold vegetable shortening
- 4-6 tablespoons ice water
For the custard filling:
- 2 cups whole milk
- 1 vanilla bean, split (or 1 teaspoon vanilla extract)
- 4 large egg yolks
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- Pinch of salt
- Freshly grated nutmeg (optional)
Instructions:
- Make the pastry dough:
- Mix flour and salt in a large bowl
- Cut in butter and shortening until mixture resembles coarse crumbs
- Add ice water one tablespoon at a time, mixing until dough just comes together
- Form into a disc, wrap in plastic, and refrigerate for at least 1 hour
- Prepare the custard:
- Heat milk with vanilla bean in a saucepan until just below simmering
- In a separate bowl, whisk egg yolks, sugar, cornstarch, and salt until pale
- Gradually whisk hot milk into egg mixture
- Return mixture to saucepan and cook over medium heat, stirring constantly until thickened
- Strain through a fine mesh sieve and let cool slightly
- Assemble and bake:
- Preheat oven to 375°F (190°C)
- Roll out dough and cut circles to fit tart pans or a muffin tin
- Press dough into pans and prick with a fork
- Pour custard into pastry shells, filling about ¾ full
- Sprinkle with nutmeg if desired
- Bake for 20-25 minutes until pastry is golden and custard is set but still has a slight wobble
- Cool on a wire rack
How to Store
Egg custard tarts require proper storage to maintain their delicate texture and flavor:
- Room temperature: Best enjoyed on the day they’re made. If storing for a few hours, keep in a cool, dry place away from direct sunlight.
- Refrigeration: Place cooled tarts in an airtight container and refrigerate for up to 2 days. The texture of the custard will remain good, though the pastry may soften slightly.
- Freezing: While not ideal due to potential separation of the custard when thawed, tarts can be frozen for up to 1 month. Place in an airtight container with parchment paper between layers. Thaw overnight in the refrigerator.
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