Nutmeg Custard Tart Recipe

Master this homemade Nutmeg Custard Tart recipe with a buttery shortcrust pastry and silky smooth custard infused with freshly grated nutmeg. This best easy baking recipe delivers perfect results every time, featuring a foolproof blind-baking technique for a crisp base.

Difficulty:

Intermediate

Prep Time:

30 mins

Cook Time:

45 mins

Serves:

1 tart (8 slices)

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">30g caster 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 whole milk</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">1 whole nutmeg, freshly grated (about 1½-2 tsp)</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">Extra freshly grated nutmeg for sprinkling</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">Microplane or nutmeg grater</li><li class="equipment-single-item">Fine mesh sieve</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. Place the flour, salt and cubed cold butter in a food processor and pulse until the mixture resembles breadcrumbs. The small pieces of butter will create steam pockets during baking, resulting in a flaky texture. Alternatively, rub the butter into the flour with your fingertips, being careful not to overwork the mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the sugar, egg yolk and 2 tablespoons of ice-cold water. Pulse or mix until the dough just comes together, adding the extra tablespoon of water only if needed. The dough should hold together when pressed but shouldn't be sticky. Cold ingredients are crucial here as they prevent the butter from melting prematurely, which would result in a tough pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gently bring it together into a disc without kneading. Wrap in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, preventing shrinkage during baking, while also firming up the butter.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (160°C fan). Roll the chilled pastry out on a lightly floured surface to about 3-4mm thickness, creating a circle large enough to line your tart tin with a slight overhang. Keep lifting and turning the pastry as you roll to prevent sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Carefully drape the pastry over your rolling pin and transfer it to the tart tin. Gently press the pastry into the corners without stretching it, which could cause shrinkage. Trim the excess leaving a small overhang to allow for shrinkage. Prick the base all over with a fork to prevent air bubbles from forming.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the pastry case with baking parchment and fill with baking beans or uncooked rice. This blind baking step ensures your pastry base cooks through without bubbling up. Bake for 15 minutes, then remove the beans and parchment and return to the oven for another 5-10 minutes until the pastry is dry and pale golden. The base should look matte rather than shiny, indicating it's properly cooked.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the pastry is baking, prepare your custard filling. Warm the milk in a saucepan until just simmering but not boiling. Heat the milk slowly to prevent a skin from forming and to allow the nutmeg flavor to infuse properly. Remove from heat and let it cool slightly while you prepare the other ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a large bowl, whisk together the eggs, sugar, vanilla extract and 1½-2 teaspoons of freshly grated nutmeg. Fresh nutmeg has a much more vibrant and complex flavor than pre-ground, so it's worth taking the time to grate it yourself. The oils released during grating will provide a more aromatic finish to your tart.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Gradually pour the warm milk into the egg mixture, whisking constantly. This tempering process prevents the eggs from scrambling by slowly raising their temperature. Once all the milk is incorporated, strain the custard mixture through a fine mesh sieve into a jug to remove any egg strands or nutmeg chunks, ensuring a perfectly smooth custard.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Reduce the oven temperature to 150°C (130°C fan). Place the baked pastry case on a baking sheet, then carefully pour the custard into it. Fill it as full as possible without spilling – you might need to do this with the tart half-placed in the oven to avoid spills when moving it.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Grate a light dusting of additional fresh nutmeg over the top of the custard. This will create an attractive speckled appearance and intensify the nutmeg flavor in the finished tart. Bake for 25-30 minutes until the custard is just set with a slight wobble in the center. The custard will continue to set as it cools, so it's better to slightly underbake than overbake, which would make it rubbery.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>When ready, the tart should be set around the edges with a gentle wobble in the center – think of the consistency of set jelly. Remove from the oven and allow to cool completely in the tin. The cooling process is crucial for the custard to finish setting properly, so resist the temptation to slice into it while warm.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Once completely cool, carefully remove the tart from the tin and transfer to a serving plate. For clean slices, dip your knife in hot water and wipe dry between cuts. The tart is best enjoyed on the day of baking but will keep refrigerated for up to 2 days. Bring to room temperature before serving for the best flavor and texture experience.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Nutmeg Custard Tart?

This tart requires plain flour, unsalted butter, caster sugar, eggs, whole milk, freshly grated nutmeg and vanilla extract. The pastry combines flour, butter, sugar and egg yolk, while the silky custard filling features milk, eggs, sugar and freshly grated nutmeg for authentic flavour.

How to cook Nutmeg Custard Tart at home?

Learn how to cook Nutmeg Custard Tart by first blind-baking a buttery shortcrust pastry until golden. Then prepare a silky custard by infusing warm milk with freshly grated nutmeg, combining with eggs and sugar, and straining for smoothness. Pour into the pastry case and bake at a low temperature until just set with a slight wobble. Cool completely before serving for the perfect texture.

Why is blind baking essential when making custard tarts?

Blind baking creates a moisture barrier that prevents the wet custard from making your pastry soggy. This crucial step ensures a crisp, fully-cooked base that contrasts beautifully with the silky filling. The technique involves pre-baking the pastry case with weights before adding any filling.

How do you know when a custard tart is perfectly baked?

A perfectly baked custard tart should have a slight wobble in the centre when gently shaken - similar to set jelly. The edges will be more firmly set than the middle. It will continue firming up as it cools, so it's better to slightly underbake than risk an overcooked, rubbery texture.

What's the secret to achieving silky-smooth custard without curdling?

The key is tempering - gradually whisk warm (not hot) milk into the egg mixture to slowly raise its temperature without scrambling the eggs. Strain the mixture through a fine sieve to remove any egg strands, and bake at a low temperature (around 150°C/130°C fan) to prevent the custard from curdling.

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