3 Old Fashioned Egg Custard Tarts Recipes That Anyone Can Master

There’s something undeniably satisfying about biting into a freshly baked egg custard tart—the buttery, flaky crust giving way to smooth, creamy custard.

Whether you’re a fan of the classic English version, craving the iconic charred top of Portuguese tarts, or drawn to the silky elegance of Hong Kong-style treats, these tarts are pure comfort wrapped in pastry. The best part?

You don’t need to be a pastry chef to make them at home. I’ve got three incredible recipes lined up that are easy to follow and guaranteed to impress. Ready to bake some magic? Let’s get cracking!

1. Classic English Egg Custard Tarts

Ingredients

Instructions

Step 1: The Buttery Pastry Dance

Start by throwing your flour and cubed butter into a mixing bowl. Now, roll up your sleeves and use your fingertips to rub the butter into the flour. You’re aiming for a breadcrumb-like texture here—light, crumbly, and promising all kinds of flaky goodness.

Sprinkle in the sugar, mixing lightly with your fingertips. Now comes the crucial moment—add the egg yolk and just a tablespoon of cold water. Don’t go overboard! Use just enough water to bring it together.

Mix it gently—think of it as coaxing the ingredients rather than forcing them. As soon as it forms a soft dough, wrap it up in plastic wrap and let it chill in the fridge for about 30 minutes. This little nap helps the butter firm up and the flour relaxes (yes, dough deserves some downtime too).

Step 2: Roll Out the Love

Flour your countertop generously and grab your chilled dough. Roll it out to about 1/8 inch thick—thin enough to be delicate but sturdy enough to hold that creamy custard without crumbling.

Cut out circles with a cookie cutter (or the rim of a glass if you’re feeling resourceful) and gently press them into your tart pans.

Pop the tarts into the oven at 375°F (190°C) for about 10 minutes to get a head start on crisping up. No soggy bottoms allowed!

Step 3: The Silky Custard Magic

In a separate bowl, whisk together your eggs and sugar until they become one harmonious blend.

Add your milk, cream, and a splash of vanilla extract, then keep whisking until smooth.

You want the mixture to be well-combined but not foamy—that’s the secret to a silky finish.

Pour the custard carefully into each tart shell, filling them almost to the brim. Then, top with a whisper of freshly grated nutmeg.

Step 4: Bake and Bask in Glory

Bake your custard tarts for around 25 minutes, or until the filling is just set and has a slight wobble.

Let them cool in the pan for a few minutes before transferring to a wire rack.

You can eat them warm, at room temperature, or even chilled—the choice is yours. Either way, they’re buttery, creamy, and oh-so-classic.

2. Portuguese Egg Custard Tarts (Pastéis de Nata)

Ingredients

Instructions

Step 1: The Flaky Puff Pastry Hack

Unroll your puff pastry on a lightly floured surface, and if you’re feeling fancy, give it a gentle roll to smooth out any creases.

Cut the dough into circles that fit your tart pans, leaving a bit of overhang. Press each circle firmly into the molds, and don’t worry if they’re not perfect—rustic is charming.

Chill the lined tart pans in the fridge while you prepare the custard. Cold pastry is a happy pastry.

Step 2: The Custard that Dreams Are Made Of

In a saucepan, combine cream, milk, and sugar. Heat over medium until the sugar dissolves, stirring gently. You don’t want it boiling—just warm and cozy.

In another bowl, whisk egg yolks, cornstarch, vanilla, and lemon zest until the mixture is smooth and slightly thick.

Gradually pour the warm milk mixture into the yolks while continuously whisking.

This slow combination keeps your eggs from scrambling (unless you’re into custard scramble, which I promise no one is).

Step 3: Fill, Bake, and Get Toasty

Divide the custard evenly among your pastry shells and bake at 425°F (220°C) for about 15-20 minutes.

The tops should be golden brown and slightly charred—those little caramelized spots are what make them so iconic.

Cool for just a few minutes before devouring. The combination of flaky, buttery pastry and silky, sweet custard is pure heaven.

3. Hong Kong-Style Egg Custard Tarts

Ingredients

Instructions

@catherine.desserts Are you team cookie crust or puff pastry crust?! #hongkongeggtarts #baking #dessert #asianbakery ♬ It’s A Wrap – Sped Up – Mariah Carey

Step 1: Making the Pastry Like a Pro

Blend flour, butter, and sugar together with your fingertips. You’re looking for fine crumbs, not greasy dough. Add the egg yolk and form a soft, slightly sticky ball.

Chill in the fridge for 20 minutes to let it firm up.

Roll out the dough and cut into circles that fit your tart tins. Push them gently into place, making sure they’re even and smooth.

Step 2: The Ultra-Smooth Custard

Dissolve sugar in warm water and combine with evaporated milk. Beat the eggs lightly and add them to the milk mixture along with vanilla.

The real trick here? Strain the mixture through a fine sieve to eliminate bubbles—your custard will be glossy and pristine.

Step 3: The Baking Ritual

Pour the silky custard into each tart shell and bake at 350°F (175°C) for 20 minutes, just until set.

The filling should be a little jiggly—like it’s teasing you with its custardy goodness.

Serve warm, with the smooth, tender custard melting in your mouth.

Bottom Line

They said I should eat more eggs… so I did… for breakfast with nutmeg too !!

Best egg custard tart I have ever tasted !! Thanks @stehayes1 for the pastry 💪❤️👌 pic.twitter.com/ZTJ4Z17LT0

— Robert (@LePatissier1) September 24, 2024

Egg custard tarts are a timeless treat that blends simplicity with indulgence.

Whether you stick to tradition or embrace a new twist, these tarts promise a melt-in-your-mouth experience that’s worth every step.

They’re also the perfect fancy dessert to impress guests on any occasion.

You’ve got this—your kitchen is about to smell like a bakery, and your taste buds are about to thank you.

So, roll up your sleeves, grab your ingredients, and let’s make some custardy goodness happen!