Custard Tart Recipe


1 ½ cups plain flour
⅓ cup icing sugar mixture
125g butter, chilled, chopped
½ teaspoon vanilla extract
1 egg yolk 

Filling ingredients 

3 eggs
2 tsp vanilla extract
⅓ cup caster sugar
2 ¾ cups milk, warmed


Grease a large round pie tin. Mix flour, icing sugar and butter until the mixture resembles fine breadcrumbs.

Add vanilla and egg yolk. Mix together until dough just comes together. 

Shape in to a disc. Cover with plastic wrap. Refrigerate for 30 minutes. 

Preheat oven to 200°C/180°C fan-forced. Place baking tray in oven. 

Roll pastry between 2 sheets of baking paper until 3mm thick. Fill with pie weights or uncooked rice. Place on hot baking tray and bake for approx. 10 minutes. Remove weights and paper. Bake for 5 minutes or until the pastry turns golden. Cool completely. 

Make the following: Reduce oven to 160°C/140°C fan-forced. 

Whisk eggs, vanilla, sugar and milk together. Pour into pastry. Sprinkle with a pinch of nutmeg. 

Bake for 35 minutes or until just set. 

Cool completely. Serve.  

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