Jamie Oliver’s egg custard tart is a timeless British dessert that combines a crisp, buttery pastry with a smooth, silky custard filling. This recipe works because of its perfect balance between the delicate sweetness of the custard and the rich, flaky crust, making it a comforting treat for any occasion.
Ingredients
- 250g plain flour (about 2 cups)
- 125g unsalted butter, chilled and cubed
- 1 large egg (for the pastry)
- 2 tablespoons caster sugar (for the pastry)
- 1 pinch of salt
- 300ml whole milk (about 1¼ cups)
- 100ml double cream (about ½ cup)
- 4 large eggs (for the custard)
- 100g caster sugar (about ½ cup)
- 1 teaspoon vanilla extract or 1 vanilla pod, split and seeds scraped
- Freshly grated nutmeg (optional, for topping)
Instructions
- Make the pastry: In a large bowl, rub the chilled butter into the plain flour with your fingertips until the mixture resembles fine breadcrumbs. Add the caster sugar, salt, and the egg, then mix gently to bring the dough together. Avoid overworking it.
- Wrap the dough in cling film and chill in the fridge for at least 30 minutes to firm up, which helps prevent shrinkage during baking.
- Prepare the tart tins: Preheat your oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Lightly grease 6 individual tart tins or a 23cm (9-inch) tart tin if making one large tart.
- Roll out the chilled pastry on a lightly floured surface to about 3mm thickness and line the tart tins, trimming any excess. Prick the base with a fork to prevent bubbling.
- Line the pastry cases with baking parchment and fill with baking beans or dried rice. Blind bake for 15 minutes, then remove the parchment and beans and bake for another 5 minutes until the base is just golden.
- Make the custard filling: In a saucepan, gently heat the milk and cream with the vanilla seeds or extract until just below boiling point. Remove from heat and let it cool slightly.
- In a bowl, whisk the eggs and caster sugar together until pale and slightly thickened. Gradually pour the warm milk and cream mixture into the eggs, whisking constantly to avoid curdling.
- Strain the custard through a fine sieve into a jug to ensure a silky texture.
- Fill and bake: Pour the custard filling into the blind-baked pastry cases, filling them almost to the top. Sprinkle a little freshly grated nutmeg on each tart if desired.
- Bake in the oven for 25–30 minutes until the custard is just set but still slightly wobbly in the center.
- Remove from the oven and allow to cool slightly before serving. The custard will firm up as it cools.
Tips
- Pastry alternatives: If shortcrust pastry feels intimidating, you can use ready-made sweet shortcrust pastry from the store, but homemade gives the best texture and flavor.
- Preventing soggy bottoms: Blind baking the pastry shell fully is essential to avoid a soggy crust. Using baking beans or rice weights helps keep the pastry flat and crisp.
- Custard texture: Avoid overbaking the custard; it should still have a slight wobble when you take it out. It firms up as it cools, resulting in a smooth, creamy finish.
- Vanilla options: Using a vanilla pod is ideal for rich flavor, but good-quality vanilla extract works well too. You can also experiment with other flavorings like a hint of lemon zest or cinnamon.
Serving Suggestions
Serve Jamie Oliver’s egg custard tarts warm or at room temperature for the best flavor and texture. They pair beautifully with a dollop of lightly whipped cream or a spoonful of fresh berries for a fresh contrast. For an indulgent touch, drizzle with a little caramel sauce or honey. These tarts also make a lovely afternoon tea treat alongside a pot of strong black tea or coffee.
Variations
For a twist on the classic, try adding a sprinkle of nutmeg or cinnamon into the custard before baking to add warmth and spice. You can also incorporate citrus zest, such as lemon or orange, into the custard mixture to brighten the flavor. For a richer custard, replace some of the milk with more cream, but be mindful that this increases the fat content and richness.
If you prefer a vegan or dairy-free version, substitute the butter in the pastry with a plant-based alternative and use coconut or almond milk with a thickener like cornstarch for the custard, though this will alter the traditional flavor and texture.
Storage and Reheating
Store leftover egg custard tarts in an airtight container in the refrigerator for up to 3 days. The pastry may soften slightly over time but will still be delicious. To reheat, warm individual tarts gently in a preheated oven at 150°C (300°F) for 5–8 minutes until just warmed through. Avoid microwaving as this can make the custard rubbery and the pastry soggy.
If you want to freeze the tarts, it’s best to freeze the pastry shells separately before baking, then fill and bake fresh custard as needed. Freezing baked custard tarts is not recommended because the custard texture suffers.
Frequently Asked Questions
Can I use a different type of milk for the custard?
Whole milk is preferred for its creaminess, but you can substitute semi-skimmed milk with a bit more cream to maintain richness. Avoid skimmed milk as it results in a thinner custard.
How do I know when the custard is cooked properly?
The custard should be just set around the edges with a slight wobble in the center when you remove it from the oven. It will continue to firm up as it cools, so don’t overbake.
Can I make this recipe in one large tart instead of individual ones?
Yes, you can use a 23cm (9-inch) tart tin. Adjust the baking time slightly—blind bake the pastry for 15 minutes, then bake the filled tart for about 35–40 minutes, checking for a set custard.
Why is my pastry soggy after baking?
This usually happens if the pastry isn’t blind baked long enough or if the custard is too wet. Make sure to fully blind bake the pastry with weights to set the crust before adding custard.
Can I prepare the tart in advance?
You can blind bake the pastry shell a day ahead and keep it covered at room temperature. Fill and bake the custard on the day you plan to serve for the best texture and freshness.
What is the best way to roll out shortcrust pastry?
Lightly flour your work surface and rolling pin to prevent sticking. Roll from the center outwards evenly, turning the dough occasionally to keep it round and even in thickness.
Jamie Oliver’s egg custard tart is a deceptively simple dessert that delivers a luxurious balance of textures and flavors. With these detailed steps and tips, you’ll be able to create a classic treat that’s perfect for sharing or savoring solo.
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