Mary Berry Custard Tart Recipe

This smooth, creamy Mary Berry Custard Tart is made with shortcrust pastry, fresh eggs, and full-fat milk, and is ready in 1 hour and 30 minutes. Breaking into the delicate crust reveals a perfectly set filling dusted with aromatic nutmeg. I find it is the ultimate comfort dessert to serve after a Sunday roast.

Why This Classic Works

I used to struggle with cracked custards and soggy bottoms before following this exact method. Blind baking the crust first creates a sturdy base that holds the liquid filling without leaking.

Keeping the oven temperature low for the custard ensures a silky texture instead of scrambled eggs. I learned that pulling it out while there is still a slight wobble is the secret to a perfect slice.

Mary Berry Custard Tart Ingredients

For the Pastry:

• 175g plain flour
• 75g cold butter (cubed)
• 2 tbsp cold water

For the Filling:

• 4 large eggs
• 50g caster sugar
• 700ml full-fat milk
• 1 whole nutmeg (for grating)

How To Make Mary Berry Custard Tart

1. Make the pastry: Rub butter into flour until it resembles breadcrumbs, add water, and form a dough. Chill for 30 minutes.
2. Blind bake the crust: Preheat oven to 200°C (180°C fan). Roll out dough, line an 8-inch tart tin, cover with baking paper, and add baking beans. Bake for 15 minutes. Remove beans and bake 5 more minutes.
3. Prepare the filling: Lower oven to 150°C (130°C fan). Whisk eggs and sugar together in a large mixing bowl.
4. Warm the milk: Heat the milk in a saucepan until just simmering. Slowly pour it over the egg mixture while whisking continuously, then strain through a sieve.
5. Fill and bake: Pour the strained liquid into the baked pastry case. Grate a generous amount of nutmeg on top and bake for 30 to 35 minutes until just set with a slight wobble.

Recipe Tips

• Strain the custard: Pushing the mixture through a fine sieve guarantees a completely smooth filling by catching any cooked egg bits.
• Do not overbake: The tart should still have a slight jiggle in the very center when you pull it from the oven, as it sets while cooling.
• Use full-fat milk: Skimmed milk will not provide the rich, creamy texture required for a traditional custard tart.

What To Serve With Custard Tart

Serve this classic British dessert simply on its own to let the delicate flavors shine. A cup of strong English breakfast tea or a light fruit compote cuts through the richness beautifully.

How To Store

Keep the tart in the fridge, loosely covered with foil or plastic wrap, for up to 3 days. I do not recommend freezing this tart, as the custard will split and weep upon thawing.

FAQs

Why did my custard crack?

Custard cracks when it is overbaked or baked at too high of a temperature. Ensure your oven is turned down to 150°C before adding the tart to the oven.

Can I use store-bought pastry?

Yes, you can substitute a high-quality ready-rolled shortcrust pastry to save time. You still need to blind bake it before adding the wet filling.

Why is my pastry soggy?

A soggy bottom happens if the pastry isn’t blind baked long enough. Baking without the beans for the final 5 minutes dries out the base completely.

Nutrition

• Calories: 280 kcal
• Total Fat: 14g
• Saturated Fat: 7g
• Cholesterol: 120mg
• Sodium: 110mg
• Total Carbohydrate: 28g
• Protein: 8g

Try More Recipes:

• Mary Berry Lemon Cupcakes Recipe
• Mary Berry Pound Cake Recipe
• Mary Berry Banana Cake Recipe