Brandy Custard Tart Recipe
A rich, silky custard infused with warming brandy nestled in a buttery, crisp pastry shell, creating an elegant dessert that balances boozy sophistication with comforting sweetness.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">25g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the custard filling:</li><li class="ingredients-single-item">500ml full-fat milk</li><li class="ingredients-single-item">100ml double cream</li><li class="ingredients-single-item">5 large egg yolks</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">45ml good-quality brandy (or cognac)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">¼ tsp freshly grated nutmeg, plus extra for dusting</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or uncooked rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Food processor (optional)</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. If using a food processor, pulse the flour, salt, and cold butter until the mixture resembles fine breadcrumbs. If making by hand, rub the cold butter into the flour and salt with your fingertips until you achieve the same texture. This cold-butter method ensures a flaky, crisp pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Stir in the icing sugar, then add the egg yolk and just enough ice-cold water to bring the dough together into a smooth ball. Don't overwork the dough as this will develop gluten and make your pastry tough. Flatten into a disc, wrap in cling film and chill for at least 30 minutes or up to 24 hours.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 190°C (170°C fan). Roll the chilled pastry on a lightly floured surface to about 3mm thickness and a diameter large enough to line your tart tin with a little overhang. Carefully drape the pastry over your rolling pin to transfer it to the tin, then gently press it into the corners without stretching the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Trim the excess pastry, leaving a small overhang to allow for shrinkage. Prick the base all over with a fork (this prevents air bubbles). Line with baking parchment and fill with baking beans or uncooked rice. Chill for 15 minutes – this cold-to-hot transition helps prevent shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Blind bake the pastry case for 15 minutes, then carefully remove the parchment and baking beans. Return to the oven for 5-7 minutes until the base is dry and lightly golden. If you notice any cracks, brush them lightly with beaten egg white to seal. Trim any excess pastry with a sharp knife. Reduce the oven temperature to 150°C (130°C fan).</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the custard filling, heat the milk and cream in a saucepan until just below boiling point - look for small bubbles forming around the edge. Meanwhile, in a large bowl, whisk together the egg yolks and sugar until pale and slightly thickened. This creates a smoother custard with better emulsification.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gradually pour the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling. This technique, called tempering, allows the eggs to heat gradually without curdling. Add the vanilla extract, brandy, and nutmeg, whisking to combine.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place your baked pastry case on a baking sheet near the oven. Strain the custard mixture through a fine-mesh sieve into a jug, then carefully pour it into the pastry case. The straining step removes any tiny egg lumps for the silkiest texture.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Very carefully transfer the tart to the oven and bake for 25-30 minutes until the custard is just set with a slight wobble in the center. The low temperature ensures gentle cooking without boiling, which would cause the custard to curdle or bubble. The custard will continue to firm up as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from the oven and allow to cool completely at room temperature. The tart is best served after being chilled for at least 2 hours or overnight, which allows the flavors to develop and the custard to set completely. Just before serving, dust lightly with additional freshly grated nutmeg.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why does my custard filling crack or curdle when baking?
Custard cracks or curdles when baked at too high a temperature or for too long. Always bake custard tarts at a low temperature (130-150°C), ensure your eggs are properly tempered with hot milk, and look for a slight wobble in the centre when removing from the oven as it will continue setting while cooling.
Can I make a custard tart without alcohol?
Absolutely! Simply omit the brandy and replace with extra vanilla, or try alternative flavourings like orange zest, cinnamon, or almond extract. For a similar warming quality without alcohol, add an extra 1/4 teaspoon of freshly grated nutmeg or a pinch of mixed spice to your custard mixture.
How long does a homemade custard tart keep fresh?
A homemade custard tart will keep for up to 3 days when stored in an airtight container in the refrigerator. The flavour often improves after the first day as the brandy notes develop. For best texture, remove from the fridge about 30 minutes before serving.
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