Custard Tart

Serves 8 - 10

For the base:
140 g butter, chilled and diced 
280 g (2 cups) cake flour
zest of 1 lemon
1 ml (pinch) salt
105 g (½ cup) Huletts Castor Sugar
1 extra large egg, beaten
15 ml (1 T) milk
For the custard filling:
250 ml (1 cup) cream
250 ml (1 cup) milk
1 vanilla pod, split
zest of 1 lemon 
5 ml (1 t) ground nutmeg
8 extra large egg yolks
105 g (½ cup) Huletts Castor Sugar
blueberries and whipped cream, to 
serve (optional)
  1. Preheat the oven to 180ºC.
  2. Rub the butter into the flour along with the lemon zest and salt until it resembles fine breadcrumbs.
  3. Add the sugar, egg and milk and mix together to form a stiff dough. (This can be made 2 days in advance and kept in the refrigerator until required.)
  4. Roll out pastry on a floured surface and line a 20 cm tart tin, leaving 2 cm of pastry hanging over the edge. Chill for 30 minutes. Line the pastry case with baking paper and baking beans and bake for 20 minutes. Remove the beans and paper, trim off the pastry edges and continue to bake for a further 20 minutes until golden brown.
  5. Remove from oven and reduce the temperature to 140ºC.
  6. Custard filling: Bring the cream, milk, vanilla pod, lemon zest and ½ t of nutmeg to the boil.
  7. Beat the egg yolks with the sugar until pale.
  8. Pour the hot milk into the egg mixture while beating. Strain custard into a jug, allow to settle for a few minutes and then skim off any froth.
  9. Carefully pour the custard into the tart case, sprinkle with remaining nutmeg and bake for 40 minutes or until just set.
  10. Remove from the oven and allow to cool to room temperature.
  11. Serve with fresh berries and a dollop of cream, if desired.


  • Change the fruit serving to whatever fresh fruit is suitable and available.
  • For an almond twist, add 45 ml (3 T) ground almond to the crust and add 5 ml (1 t) almond essence to the custard (instead of vanilla pod).
  • Add freshly grated orange or lemon peel to the custard filling and serve the tart lukewarm with a slice of preserved orange or clementine as garnish.
  • Add 10 ml (2 t) fresh thyme leaves to the custard filling. Sprinkle with fresh raspberries when serving.