The custard tart originated in medieval Europe, where custard-based desserts were popular. Early recipes for custard tarts can be found in medieval English cookbooks, such as "The Forme of Cury," which dates back to the 14th century.
These early custard tarts were often sweetened with honey and flavored with nutmeg, a popular spice.
The recipe for custard tarts evolved over the centuries. Medieval versions often included a pastry crust filled with milk, cream, eggs, and sweeteners.
- By the Tudor period (16th century), custard tarts were commonly served at banquets and feasts. They were enjoyed by both the nobility and ordinary people.
The modern English custard tart typically features a shortcrust pastry shell filled with a rich, smooth custard made from milk, eggs, and sugar, often flavored with vanilla and nutmeg.
- The custard tart is baked until the filling is set but still creamy, with a slightly wobbly center.
Custard tarts remain a beloved dessert in the UK, often found in bakeries, cafes, and supermarkets.
- They are a traditional afternoon tea treat and a comforting dessert.
While the classic English custard tart is widely known, regional variations exist across the UK. For example, the Manchester tart includes a layer of raspberry jam and a topping of desiccated coconut.
Similar custard-based tarts exist in other parts of the world, such as the Portuguese "pastel de nata" and the Hong Kong-style egg tart.
Overall, the English custard tart is a testament to the enduring appeal of simple, classic desserts that have stood the test of time. Its rich history and delicious flavour make it a cherished part of British culinary heritage.
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
Ingredients:
For the pastry:
- 420 g All Purpose Flour
- 65ml Water
- 150g Shortening
- 50g Butter / Marg
- 1 medium egg
- 1 tsp Apple cider vinegar
- Zest of a lemon
- 1 tsp salt
- Custard Filling:
- 250ml whole milk
- 250ml heavy cream
- 7 large egg yolks
- 50g caster sugar
- 1 tsp vanilla extract
- Freshly grated nutmeg (for topping)
Preheat your oven to 180°C (360°F)
Airfryer 180°C (360°F)
Bake blind for 12-15 minutes
Bake tart oven to 160°C (320°F)
Airfryer 140°C (280°F)
Bake 35-45 mins
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