The Mary Berry Egg Custard Tart is a timeless British dessert that combines a buttery shortcrust pastry with a silky, creamy egg custard filling. This elegant tart is perfect for teatime, special occasions, or simply as a delightful treat to enjoy with a cup of tea or coffee. With its smooth texture and rich flavor, this custard tart is sure to impress both family and guests alike.
Mary Berry Egg Custard Tart
Mary Berry’s Egg Custard Tart features a crisp, flaky pastry shell filled with a smooth and creamy custard made from eggs, milk, and sugar. The tart is baked until the custard is set and the pastry is golden brown. Often garnished with a sprinkle of nutmeg or a dusting of icing sugar, this dessert is a perfect balance of textures and flavors, offering a comforting yet sophisticated finish to any meal.
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Why You Should Try This Recipe
- Classic Flavor: Experience the traditional taste of a British favorite.
- Elegant Presentation: Its beautiful appearance makes it ideal for special occasions.
- Simple Ingredients: Made with pantry staples, making it easy to prepare.
- Versatile: Perfect for teatime, dessert, or as a sweet snack.
- Crowd-Pleaser: Loved by both kids and adults for its creamy texture and sweet flavor.
Ingredients Needed to Make Mary Berry Egg Custard Tart
For the Shortcrust Pastry:
- Plain flour: 250g (9 oz), sifted, for a tender crust.
- Butter: 125g (4.4 oz), cold and cubed, for a rich, flaky texture.
- Caster sugar: 50g (1.75 oz), for sweetness.
- Egg yolk: 1, to bind the dough.
- Cold water: 2-3 tablespoons, to bring the dough together.
- Pinch of salt: To enhance the flavor.
For the Custard Filling:
- Whole eggs: 3 large, for a rich custard.
- Caster sugar: 100g (3.5 oz), for sweetness.
- Milk: 500ml (17 fl oz), warmed, to create a smooth filling.
- Vanilla extract: 1 teaspoon, for flavor.
- Nutmeg: Freshly grated, for garnish.
- Icing sugar: For dusting (optional).
Equipment
- Tart tin: 23cm (9-inch) tart tin with a removable base.
- Mixing bowls: For preparing the pastry and custard.
- Rolling pin: To roll out the pastry dough.
- Saucepan: For making the custard filling.
- Whisk: Mix the custard ingredients.
- Spatula: For stirring and spreading the custard.
- Baking parchment: To line the tart tin.
- Pastry brush: For brushing the pastry with egg wash.
Instructions to Make Mary Berry Egg Custard Tart
1. Prepare the Shortcrust Pastry
- Combine Dry Ingredients: In a large mixing bowl, combine the plain flour, caster sugar, and a pinch of salt.
- Rub in the Butter: Add the cold, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Add Egg Yolk and Water: Make a well in the center of the mixture and add the egg yolk and cold water, one tablespoon at a time. Mix gently until the dough begins to come together.
- Form the Dough: Gather the dough into a ball, flatten it into a disc, wrap it in cling film, and refrigerate for at least 30 minutes.
2. Preheat the Oven
Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4.
3. Roll Out the Pastry
- Roll the Dough: On a lightly floured surface, roll out the chilled pastry dough to fit a 23cm (9-inch) tart tin. Ensure the dough is slightly larger than the tin.
- Line the Tart Tin: Carefully transfer the rolled pastry into the tart tin, pressing it into the edges and trimming any excess. Use a fork to prick the base lightly.
4. Blind Bake the Pastry
- Prepare for Blind Baking: Line the pastry with baking parchment and fill it with baking beans or rice.
- Bake the Crust: Place the tart tin in the preheated oven and bake for 15 minutes. Remove the parchment and beans, then bake for an additional 5 minutes until the crust is lightly golden. Remove from the oven and set aside.
5. Make the Custard Filling
- Whisk Eggs and Sugar: In a mixing bowl, whisk together the whole eggs and caster sugar until well combined.
- Heat the Milk: In a saucepan, gently heat the milk until it is just about to simmer. Do not let it boil.
- Combine and Temper: Slowly pour the warm milk into the egg mixture while continuously whisking to prevent the eggs from scrambling.
- Add Vanilla: Stir in the vanilla extract.
- Strain the Custard: Pour the mixture through a fine sieve into a clean bowl to ensure a smooth custard.
6. Assemble and Bake the Tart
- Fill the Pastry Shell: Pour the custard mixture into the blind-baked tart shell, spreading it evenly with a spatula.
- Bake the Tart: Return the tart to the oven and bake for 25-30 minutes, or until the custard is set but still slightly wobbly in the center.
- Cool the Tart: Remove the tart from the oven and allow it to cool completely in the tin on a wire rack.
7. Serve the Tart
- Garnish: Once cooled, sprinkle freshly grated nutmeg over the top for added flavor.
- Slice and Serve: Carefully remove the tart from the tin, slice, and serve. Optionally, dust with icing sugar before serving.
What Goes Well With Mary Berry Egg Custard Tart
- Fresh Berries: Strawberries, raspberries, or blueberries add a burst of freshness.
- Whipped Cream: A dollop of whipped cream enhances the creamy texture of the custard.
- Clotted Cream: For a richer accompaniment, serve with clotted cream.
- Vanilla Ice Cream: The cold ice cream pairs beautifully with the warm tart.
- Coffee or Tea: Enjoy with a hot beverage for a perfect teatime treat.
Expert Tips for Making the Best Mary Berry Egg Custard Tart
- Use Fresh Eggs: Fresh eggs contribute to a richer and smoother custard.
- Avoid Overcooking: Bake the custard just until set. It should still have a slight wobble in the center to prevent it from becoming rubbery.
- Strain the Custard: Straining ensures a smooth filling by removing any lumps or cooked egg bits.
- Chill Before Serving: Allowing the tart to cool completely helps the custard set properly, making it easier to slice.
- Prevent Soggy Bottom: Blind baking the pastry thoroughly prevents it from becoming soggy once the custard is added.
Easy Variations of Mary Berry Egg Custard Tart
- Chocolate Custard Tart: Add a tablespoon of cocoa powder to the custard mixture for a chocolatey twist.
- Lemon Custard Tart: Stir in the zest and juice of one lemon for a zesty flavor.
- Spiced Custard Tart: Add a pinch of cinnamon or nutmeg to the custard for a warm, spiced flavor.
- Fruit-Infused Custard Tart: Incorporate pureed fruits like mango or passionfruit into the custard for added flavor and color.
- Nut Topping: Sprinkle chopped nuts like almonds or pistachios on top before serving for extra crunch.
Best Practices to Store Mary Berry Egg Custard Tart
- Refrigeration: Store the tart in an airtight container in the refrigerator for up to 3 days. The custard will keep well when chilled.
- Freezing: Egg custard tarts can be frozen for up to 2 months. Wrap individual slices tightly in plastic wrap and store them in a freezer-safe container. Thaw in the refrigerator before serving.
- Room Temperature: If you prefer, you can keep the tart at room temperature for up to 1 day, especially if it’s not too warm.
Best Practices to Reheat Mary Berry Egg Custard Tart
- Oven: Reheat individual slices in the oven at 150°C (300°F) for about 10 minutes to warm them through without drying out the custard.
- Microwave: Warm individual slices in the microwave for 15-20 seconds for a quick treat. Be cautious not to overheat, as the custard can become too soft.
- Room Temperature: Allow the tart to sit at room temperature for about 30 minutes before serving to enhance its flavor and texture.
How Can I Make Mary Berry Egg Custard Tart Healthier?
- Use Whole Wheat Flour: Substitute half of the plain flour with whole wheat flour to add fiber and nutrients to the pastry.
- Reduce Sugar: Cut back on the caster sugar in the custard filling or replace it with a natural sweetener like honey or maple syrup.
- Low-Fat Dairy: Use low-fat milk and cream to reduce the fat content without sacrificing creaminess.
- Add Fresh Herbs: Incorporate herbs like thyme or rosemary into the custard for added flavor and antioxidants.
- Portion Control: Make smaller tarts or individual mini tarts to enjoy the rich flavors without overindulging.
Nutrition Value (per slice)
- Calories: 250 kcal
- Protein: 6g
- Fat: 14g
- Carbohydrates: 25g
- Sugar: 12g
- Fiber: 1g
FAQs
Can I freeze Mary Berry egg custard tart?
Yes, you can freeze Mary Berry egg custard tart. Wrap individual slices tightly in cling film and place them in a freezer-safe container. The tart can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
Why is my custard tart filling too runny?
A runny custard filling can result from undercooking or not allowing the tart to cool completely. Ensure you bake the tart until the custard is just set and allow it to cool fully on a wire rack to let it firm up properly.
Can I make egg custard tart without milk?
Yes, you can make an egg custard tart without milk by using alternatives like almond milk, soy milk, or coconut milk. These plant-based milks can provide a similar creamy texture while catering to dietary preferences or restrictions.
How do I prevent the pastry from becoming soggy in custard tart?
To prevent soggy pastry, ensure you blind-bake the shortcrust pastry thoroughly until it is golden brown before adding the custard filling. Additionally, allow the tart to cool completely before slicing to help the custard set and the pastry remain crisp.
Final Words
The Mary Berry Egg Custard Tart is a delightful and sophisticated dessert that beautifully balances a crisp pastry with a creamy custard filling. Its elegant appearance and rich flavor make it a perfect addition to any dessert table, whether for a casual family meal or a special celebration. Easy to make and endlessly enjoyable, this custard tart is sure to become a beloved recipe in your culinary repertoire.
Enjoy the smooth, velvety texture and sweet, comforting flavors that make this tart a classic favorite!
More By British Baking Recipes
- Mary Berry Raspberry and White Chocolate Muffins
- Nigella Savoury Muffins
- Jamie Oliver Chicken Pie Creme Fraiche
- Nigella Salted Caramel Cake
Mary Berry Egg Custard Tart
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Egg Custard Tart features a crisp, flaky pastry shell filled with a smooth and creamy custard made from eggs, milk, and sugar. The tart is baked until the custard is set and the pastry is golden brown. Often garnished with a sprinkle of nutmeg or a dusting of icing sugar, this dessert is a perfect balance of textures and flavors, offering a comforting yet sophisticated finish to any meal.
Ingredients
For the Shortcrust Pastry:
- Plain flour: 250g (9 oz), sifted, for a tender crust.
- Butter: 125g (4.4 oz), cold and cubed, for a rich, flaky texture.
- Caster sugar: 50g (1.75 oz), for sweetness.
- Egg yolk: 1, to bind the dough.
- Cold water: 2-3 tablespoons, to bring the dough together.
- Pinch of salt: To enhance the flavor.
For the Custard Filling:
- Whole eggs: 3 large, for a rich custard.
- Caster sugar: 100g (3.5 oz), for sweetness.
- Milk: 500ml (17 fl oz), warmed, to create a smooth filling.
- Vanilla extract: 1 teaspoon, for flavor.
- Nutmeg: Freshly grated, for garnish.
- Icing sugar: For dusting (optional).
Instructions
1. Prepare the Shortcrust Pastry
- Combine Dry Ingredients: In a large mixing bowl, combine the plain flour, caster sugar, and a pinch of salt.
- Rub in the Butter: Add the cold, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Add Egg Yolk and Water: Make a well in the center of the mixture and add the egg yolk and cold water, one tablespoon at a time. Mix gently until the dough begins to come together.
- Form the Dough: Gather the dough into a ball, flatten it into a disc, wrap it in cling film, and refrigerate for at least 30 minutes.
2. Preheat the Oven
Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4.
3. Roll Out the Pastry
- Roll the Dough: On a lightly floured surface, roll out the chilled pastry dough to fit a 23cm (9-inch) tart tin. Ensure the dough is slightly larger than the tin.
- Line the Tart Tin: Carefully transfer the rolled pastry into the tart tin, pressing it into the edges and trimming any excess. Use a fork to prick the base lightly.
4. Blind Bake the Pastry
- Prepare for Blind Baking: Line the pastry with baking parchment and fill it with baking beans or rice.
- Bake the Crust: Place the tart tin in the preheated oven and bake for 15 minutes. Remove the parchment and beans, then bake for an additional 5 minutes until the crust is lightly golden. Remove from the oven and set aside.
5. Make the Custard Filling
- Whisk Eggs and Sugar: In a mixing bowl, whisk together the whole eggs and caster sugar until well combined.
- Heat the Milk: In a saucepan, gently heat the milk until it is just about to simmer. Do not let it boil.
- Combine and Temper: Slowly pour the warm milk into the egg mixture while continuously whisking to prevent the eggs from scrambling.
- Add Vanilla: Stir in the vanilla extract.
- Strain the Custard: Pour the mixture through a fine sieve into a clean bowl to ensure a smooth custard.
6. Assemble and Bake the Tart
- Fill the Pastry Shell: Pour the custard mixture into the blind-baked tart shell, spreading it evenly with a spatula.
- Bake the Tart: Return the tart to the oven and bake for 25-30 minutes, or until the custard is set but still slightly wobbly in the center.
- Cool the Tart: Remove the tart from the oven and allow it to cool completely in the tin on a wire rack.
7. Serve the Tart
- Garnish: Once cooled, sprinkle freshly grated nutmeg over the top for added flavor.
- Slice and Serve: Carefully remove the tart from the tin, slice, and serve. Optionally, dust with icing sugar before serving.
