DISH RESEARCH · Dish
custard tart
Also known as: Refrigerated custard dessert with reduced fat
British shortcrust tart filled with softly set egg custard and finished with nutmeg.
About custard tart
British custard tart pairs a sweet shortcrust shell with a softly baked egg-and-dairy custard dusted with nutmeg. This profile follows Felicity Cloake's distinctly British version rather than Portuguese pastel de nata or French flan.
Butter gives the pastry a rich, gently toasted flavour, while cream, milk and eggs make the filling mellow and dairy-forward. Sugar stays restrained and grated nutmeg supplies the tart's warm, peppery aromatic finish.
The tart has a neat golden shell around a smooth pale-yellow filling flecked with brown nutmeg. The pastry is crisp and crumbly against a tender custard that holds its slice while retaining a delicate wobble.
Allergens in this recipe
Contains: Wheat (gluten), Milk, Egg.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in custard tart
Felicity Cloake's British Custard Tart.
- Plain wheat flourSweet shortcrust structure
- Unsalted butterRich shortcrust fat
- Caster sugarPastry and custard sweetness
- Fine saltPastry seasoning
- NutmegPastry seasoning and aromatic topping
- Egg yolksPastry enrichment and custard setting
- Whole eggPastry-shell seal and custard setting
- Whipping creamRich custard body
- Whole milkCustard liquid
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Plain wheat flour:
- Unsalted butter:
- Caster sugar:
- Fine salt:
- Nutmeg:
- Egg yolks:
- Whole egg:
- Whipping cream:
- Whole milk:
Origins & food traditions
The Guardian supplies the complete British custard-tart recipe selected here, including its sweet shortcrust, cream-and-milk egg custard and nutmeg finish, and explicitly distinguishes it from Portuguese pastéis de nata and French flan. The reference article independently describes custard tarts as pastry crusts filled with egg custard and lists the British form among the established regional versions.
Countries
- United Kingdom
- FranceCatalogue link pending review
Cuisines & regions
- British Cuisine