• thumbnail image 1
Print to PDF

Print recipe

Baked Custard Tarts



8 portion(s)

sweet shortcrust pastry

  • 40 grams caster sugar
  • 200 grams plain or bakers flour
  • 100 grams unsalted butter, very cold, cut into 3cm cubes
  • 1/4 tsp salt
  • 2 egg yolks
  • 1-2 tbsp cold water

custard filling

  • 4 eggs
  • 3 tsp vanilla extract
  • 80 grams caster sugar
  • 410 grams Milk
  • 2 tsp ground nutmeg, to sprinkle on top

Recipe's preparation

  1. Place sugar into mixing bowl and mill 4 sec/speed 10.

    Add flour, butter and salt and mix 10 sec/speed 6.

    Add egg yolks and water and combine 10-20 sec/speed 8 or until pastry has formed into a ball.

    Transfer dough onto Thermomat or lightly floured benchtop and roll out to desired thickness, then cut pastry into a round disc larger than the dish you are using to bake your tart in. A ceramic or metal quiche dish or tin will work fine, or you can divide into about 8 smaller shells. Press pastry into prepared ungreased dish or tin and carefully work pastry up the sides ensuring the pastry is not stretched. Remove excess pastry from around the edges of your dish or tin and prick the base of the pastry with either a fork or the point of a paring knife (this is known as ‘docking’ the pastry).

    Rest pastry shell in the refrigerator for 30 minutes. Meanwhile, preheat the oven to 160°C.

    Once pastry is rested, line with baking paper and place baking beads, dried beans or rice on top. Blind bake pastry shell for 15 minutes. Remove baking paper with beads, beans or rice and place pastry shell back in the oven for approximately 10 minutes to complete cooking the base. Pastry should be lightly golden in colour and have an evenly cooked appearance (no pale or uncooked areas of pastry visible).

    Allow tart case to cool for a minimum 10 minutes or while you make the filling.
  2. custard filling
  3. Place eggs, vanilla, sugar and milk into mixing bowl and cook for 5 minutes/80 degrees/speed 4.

    Carefully pour the liquid into the tart case/s and sprinkle with nutmeg

    Bake in a preheated oven (200°C) for approximately 20 minutes or until filling is just set in the middle of the tart.

    Allow to cool then serve (I like mine really cold)


Store custard tarts in an airtight container in the fridge for up to 4 days

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Add a comment
  • Made this today, easy & very clear instructions...

    Submitted by JoEastcott on 29. June 2020 - 13:34.

    Made this today, easy & very clear instructions ✅. I did make individual tarts and had some custard mix left over. Because of a previous comment “a little eggy” I added one less egg in the custard. Did not disappoint. Good recipe when you have surplus eggs!

    Login or register to post comments
  • Beautiful custard tart. I put it into a pie shell.

    Submitted by harleybeau on 26. March 2019 - 10:17.

    Beautiful custard tart. I put it into a pie shell.

    Login or register to post comments
  • Made this today easy recipe and well explained the...

    Submitted by Kerriediane on 14. May 2017 - 19:57.

    Made this today, easy recipe and well explained, the custard was a little eggy tasting for me but I think it is how it is supposed to be, that just personal taste on my part, would recommend if its what you like 😊

    Login or register to post comments