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Egg Custard tarts

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I'll have a look, but basically its just a sweet quiche!


I seem to remember the basic quiche ratio is 3 eggs to a pint of milk. To make it richer you could use just (or extra) egg yolks, and cream instead of milk. Then sweeten according to taste, and grate some nutmeg or sprinkle cinnamon on top (probably the latter in your case!!)

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I looked in the most hopeful of our many, many cookery books, but couldn't find an egg custard tart recipe! Quite bizarre! But, I did find:


Prune and Armagnac custard tart

which sounds absolutely wonderful!!!


Its in Gordon Ramsay's Just Desserts. Although its basically just 200g semi dried prunes & 3 tbsp armagnac in a custard tart with 400ml milk, 200ml double cream, 2 eggs + 2 egg yolks, he seems to make the recipe go on & on!


I haven't tried it yet (but must), and I dont want to write it up in full before doing so. So in the meantime, either do the obvious with the above ingredients (plus vanilla, lemon zest, and 75g c.sugar) or email me and I'll send you the scanned pages from the book. Oh yes - 2 thirds of the soaked prunes are put in in pieces, and the rest are pureed with the custard. It actually sounds quite easy - just long winded!!!


If you do try before me - do post a report!!

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This is a Baked Egg Custard without the pastry.



4 Eggs


50g/2oz Sugar


600ml/20 fl.oz. Milk


Grated Nutmeg




1. Preheat the oven to 140C, 275F, Gas mark 1. Heat the milk in a saucepan to very hot but not boiling.


2. In a large bowl, beat the eggs and sugar together. Slowly add the hot milk stirring with a whisk.


3. Strain into a 7.5cm/3 inch deep ovenproof dish and sprinkle with nutmeg. Place in a baking tin containing enough cold water to come half way up the ovenproof dish.


4. Cook in the oven for 1 hour 30 minutes until firm.

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I LOVE Egg Custard tart,& wondered if anyone has a good tried & tested recipe for it?

The pastry base is no problem - its the filling I need help with :P


Thanks in advance :P


Dearest Cinnamon 8)


We found a smashing recipe for egg custard tart by Marcus Wareing

from The Great British Menu. We plan to use with Patty & Selma's first eggs. Hope you like it too!


Custard tart with Garibaldi biscuits


Preparation time 1-2 hours

Cooking time 30 mins to 1 hour



For the Garibaldi biscuits

100g/3½oz butter, melted in a saucepan

100g/3½oz icing sugar, sifted

100g/3½oz plain flour, plus extra for dusting

100g/3½oz egg whites

200g/7oz currants

For the pastry

225g/8oz flour, plus extra for dusting

pinch of salt

1 lemon, zest only

150g/5½oz butter

75g/3oz caster sugar

1 free-range egg yolk

1 free-range egg

For the custard filling

9 free-range egg yolks

75g/3oz caster sugar

500ml/17fl oz whipping cream

freshly grated nutmeg




1. Preheat the oven to 180C/350F/Gas 4.

2. First, make the biscuits. Mix together the butter, icing sugar and flour until smooth. Slowly add the egg whites, stirring, until they are completely incorporated, then fold in the currants. Bring together into a ball, wrap in cling film and chill for at least one hour.

3. Roll the dough on a lightly floured surface out to 5mm/½in thick. Cut into 12 rectangles - you may have some dough left over. Place on a baking tray lined with greaseproof paper, ensuring the biscuits are not touching each other. Chill in the fridge for 30 minutes.

4. Bake the biscuits for 8-10 minutes or until golden brown. Remove and cool on a wire rack. Keep in an airtight tin.

5. For the pastry, rub together the flour, salt, lemon zest and butter until the mixture resembles breadcrumbs. Add the sugar, then beat together the egg yolk and whole egg and slowly add these, mixing until the pastry forms a ball. Wrap tightly in cling film and refrigerate for two hours.

6. Turn the oven down to 170C/325F/Gas 3.

7. Roll out the pastry on a lightly floured surface to 2mm/one eighth-in thickness. Use to line an 18cm/7in flan ring placed on a baking sheet. Line with greaseproof paper and fill with baking beans, then bake blind for about 10 minutes or until the pastry is starting to turn golden brown. Remove the paper and beans, and allow to cool.

8. Turn the oven down to 130C/250F/Gas1.

9. For the filling, whisk together the yolks and sugar. Add the cream and mix well. Pass the mixture through a fine sieve into a saucepan and heat to blood temperature.

10. Fill the pastry case with the custard, until 5mm/¼in from the top. Carefully place in the middle of the oven and bake for 30-40 minutes or until the custard appears set but not too firm. Remove from the oven and cover the surface liberally with grated nutmeg. Allow to cool to room temperature.

11. Before serving, warm the biscuits through in the oven for 5 minutes. Cut the tart with a sharp knife and serve with the biscuits.




Derren & Rachel


P.S.- Stuff the garibaldi's. Give me the tart! :twisted:

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