Adelaide Bakery Custard Tart
A classic Australian bakery favourite featuring crisp, buttery shortcrust pastry filled with silky baked egg custard and finished with fragrant freshly grated nutmeg.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 65 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •23 cm loose-bottom tart tin
- •rolling pin
- •baking paper
- •pie weights or dry rice
- •whisk
- •fine-mesh sieve
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 19 g
- carbs
- 28 g
- fibre
- 1 g
- protein
- 7 g
- calories
- 310 kcal
Instructions
- 1
Rub the chilled butter into the plain flour and icing sugar until the mixture resembles fine breadcrumbs.
- 2
Add one egg yolk and iced water, mixing quickly until the dough just comes together into a ball.
- 3
Flatten the pastry dough into a neat disc, wrap in plastic wrap, and chill for thirty minutes.
- 4
Roll out the chilled dough on a lightly floured bench to three millimetres thickness.
- 5
Line a twenty-three centimetre tart tin with the pastry and trim away the excess edges.
- 6
Prick the pastry base lightly with a fork and chill the lined tin for fifteen minutes.
- 7
Line the pastry case with baking paper and pie weights, then blind bake at 190 degrees C for fifteen minutes.
- 8
Remove the weights and paper, then bake for another five minutes until the pastry base looks dry and pale golden.
- 9
Whisk the whole eggs, two egg yolks, caster sugar, and vanilla together in a mixing bowl until combined.
- 10
Slowly pour the warm milk and cream mixture into the eggs, whisking constantly to avoid curdling.
- 11
Strain the custard mixture through a fine sieve into a jug to remove any bubbles or egg strands.
- 12
Reduce oven temperature to 140 degrees C, pour custard into the warm crust, grate nutmeg heavily over the top, and bake for thirty minutes until gently set with a slight wobble.
Chef's tips
Pour the custard into the tart shell while the tin is already resting on the oven shelf to avoid spills. Bake at a low temperature so the custard sets smoothly without bubbling or splitting.
Ingredient substitutions
- thickened cream → an equal quantity of extra full cream milk for a lighter traditional custard
- vanilla bean paste → one teaspoon of pure vanilla extract
Storage
Store leftover custard tart in an airtight container in the refrigerator for up to three days.
Reheating
Serve chilled or brought back to room temperature for thirty minutes on the bench before eating.
Common mistakes to avoid
- •Baking the custard at too high a temperature, which causes the filling to bubble, weep, and turn rubbery.
- •Skipping the straining step, which leaves uneven egg whites in the smooth custard.
- •Slicing the tart while it is still warm from the oven, causing the custard filling to run.
Serving suggestions
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