Back to Recipe Menu

English custard tart


  • Preheat oven to 180°C fan forced (200°C normal).
  • Line an oiled springform cake tin with pastry, then with foil, shiny side down and overhanging a little on the sides. Fill with rice and cook in the oven for 30 mins (blind bake).
  • Then remove the foil with the rice and bake the pastry for another 10 mins.
  • To make the custard, gently bring the cream, milk, vanilla bean, lemon peel and a little grated nutmeg to the boil in a heavy-bottomed pot.
  • At the same time, beat the sugar and egg yolks with an electric mixer in a heatproof bowl until pale.
  • Then pour in the hot mixture, little by little, continually beating as you do so. Strain into another bowl and skim off any foam.
  • Carefully pour the custard into the pastry shell and cook in the oven for about 30-40 mins until just set, but still a little wobbly in the centre.
  • Cool the tart completely, before serving with a sprinkling of nutmeg on top.


  • shortcrust pastry sheets
  • cooking oil spray
  • 1 packet rice (or dried beans)
  • 1 cup cream
  • 1 cup milk
  • 1 vanilla bean, split lengthways
  • 1 strip lemon peel
  • grated fresh nutmeg (or ground nutmeg)
  • 100 gm caster sugar
  • 8 egg yolks

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm