The egg custard tart I make using this recipe is the best I’ve ever tasted or made. Check this out; it’s inexpensive and simple to build. The custard is finest served cold.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 5 mins |
| Servings: | 8 |
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup white sugar
- 1 large egg
- 2 ½ cups all-purpose flour
- 4 eggs
- ½ cup white sugar
- 2 teaspoons vanilla extract
- 2 cups milk
- 1 pinch ground nutmeg, or to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease the bottom of a deep-dish pie plate.
- Make pastry: Beat butter, sugar, and egg in a bowl until creamy. Blend in flour to form a dough, using your hands to knead it together at the end.
- Roll pastry out on a lightly floured surface and place into the prepared pie plate so it covers the bottom and the sides.
- Make egg custard filling: Beat eggs and sugar in a bowl with an electric mixer until combined. Beat in vanilla extract. Gradually stir in milk until fully incorporated. Pour custard mixture over crust and sprinkle with nutmeg.
- Bake in the preheated oven until custard is set and a sharp knife inserted near the center comes out clean, about 45 minutes.
- Remove from the oven and cool completely before serving, about 1 hour.
Nutrition Facts
| Calories | 546 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 182 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 16 g |
| Sodium | 73 mg |
| Sugars | 35 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
This is just like my Mom and Grandma used to make with a few minor differences. They omitted the nutmeg and added pieces of either strawberry or peaches in the filling. If there was one strawberry in the garden my Mom would slice it up and add to her egg custard pie. To save money, they only used 2 eggs per pie and added a little bit of flour or cornstarch to help thicken it. For those who say it did not set up, it is because your heat was too low and you did not bake it long enough for your oven. Ovens do vary. To. Keep crust from burning, prebake the crust for about 10 to 15 minutes. Then chill before adding filling. At this point place foil over crust edges. Much easier to do here than when pie is hot.
I did bake this it did set up very nicely it’s in the process of cooling down so I haven’t tried it yet but it smells so good can’t wait to try it
Nice, simple and tasty recipe. My husband loved it
This did not set up. I followed the directions. I’m disappointed
Made it loads of times as mum loves it but it’s an absolute pain to do. Every time, the pastry breaks up so ends up pieced together like a jigsaw. I always end up checking on it after about 25 mins as the crusts start to burn so I put an overturned pie dish over the top to stop the crusts cremating. Eventually it turns out great!!!
I just made the custard and put in individual ramekins before baking 30 mins. Served it cooled with various sliced fruits on top as garnishes. Super delicious and fantastic hit. Looks fancy but super easy.
This was my first time making a pie dough completely from scratch without assistance from my mom. The edges got burnt and I’m not sure why, maybe the rack was too high in my oven? But despite that, it overall came out great! The crust reminds me of a sugar cookie or butter cookie. The custard is mild, but good. I put a lot of nutmeg on top and I’m glad I did, I think it would have been too mild without it.
Very basic, followed the recipe as written. I think it’s definitely missing something. Lots of potential, not quite sure why it has the five star rating. I’m gonna try making some changes, and see if I can make a better one. Overall, crust was really good, and that was probably the best part. It just really really needs something.
So easy and inexpensive! I cheat and use a store bought Pillsbury crust… but it’s still good. Lol.
This was a delicious pie and easy to made. It was just like one my great grandma made.
I added 4 eggs and cayenne pepper & ginger plus some heavy cream to the recipe.
KETO FLAN! Thank you so much for this recipe! I was hoping this would satisfy my craving for flan. Flan recipes looked complicated (water bath). I decided to give this recipe a try WITHOUT making the pie crust. I used parchment paper to line a glass casserole dish. I used oat milk, allulose for sugar, dusted cinnamon instead of nutmeg (ingredient swapping because that’s what I had at home). It baked beautifully. Allulose burnt at top, giving caramel taste. Home smelled of caramel. I chilled it over night. It tasted divine! It really satiated my flan craving. It tasted and felt like flan! Thank you so much for this recipe! So simple. So tasty. Thank you!!!
I’m English but live in New Zealand. I have been craving a typical English Custard Tart for years….and this was it. Delicious!
Delicious and extremely easy !
So easy and awesome.
The custard tastes amazing! That said, it took so long to set up, the crust was nearly burned. I think if I had rolled the crust out in flour as indicated rather than in wax paper, it would have helped to set up faster.
I added nutmeg into the mixture instead of on top.
Try this with a graham cracker crust. Add fresh berries when serving…. Outta this world !
Fabulous! I have been looking for a clone recipe for the Tippins custard pie I used to get at Hen House and this is the best I’ve found. I love the custard and usually skip the crust so I just bought a crust, unrolled it and baked it with the custard. The custard part was delish! And I must say the pastry recipe looks yummy. Next time I may try it with the pastry or just see if custard cups work. I can’t thank you enough for this recipe! Definitely THE keeper!
I made it by using shop pastry, it did not turn out good as the pastry tasted yuk ! So next time I will make my own
easy and family loved it