I made it yesterday for some friends. We live in France and we had a barbecue. Now... the french know patisserie! But my friends were visibly impressed as they saw me cut into it the tart, and then when they tasted it. I managed to pull it out of the oven at the right time. It still had some wobble. It was so creamy, and light, and so much better than the guardian recipe. I used that previously. Thank you so much! It's so nice to put all the effort in... and to get a great result!

I’ve made this recipe 8 times now and omg it’s the best! Literally the best custard tart I’ve ever tasted. I use store bought pampas sweet flan base to save time. Thanks for the recipe! And hello all the way from Tasmania, Australia :)

THANK YOU for putting the ingredients / method in the description. So frustrating when I'm on my phone trying to navigate while cooking

Made. Perfect. Samples even tasted amazing. I doubled the recipe so made some custard in ramekins too. Then we used the off cuts of pastry for taste tests. So delicious, creamy and easy to make. Thanks :)

This custard tart is AMAZING!!!! It is so good. It taste better the colder it becomes. Thank you for sharing 😋

Lol BLOODY AMAZING after all these years it was that easy THANKS CHAMP!!!!

OMG!..thankyou for sharing this...I can tell this custard tart recipe will taste just like those old fashion cake shop of my childhood. YUUUUMMMMMMMMY! :-) :-)

Used to love my Nans Custard, going to try this as she is 95 now and too frail to make them anymore. Be brilliant to take one for her - thank you for the video.

@The Boy Who Bakes You are amazing and articulate! I love to cook, I put my whole heart into it, we are foodies from Canada. I have always been intimidated and most never, ever bake. I followed your video and am extremely grateful, it took me and my brother back to our childhood, it was fabulous! You are a gift! Thanks a Million, Friend.

"If I'd been good, I'd be treated to a little tart" hahaha!

PIP PIP CHEERIO!!!!! Finally actual British person making custard. Saving this recipe.

Great step "painting" the crust with egg yolk to make it impervious !

THAT was the best demo I've seen in a long time. So good. Really impressed Sir!!

Wow, never know the egg yolk will create a seal from getting the crust soggy. Brilliant!

I use the crust recipe every year for a medieval themed feast I attend (I make a cream custard tart from our groups recipe collection) and it’s always a hit

Enjoyed your video. Our annual marathoning of As Time Goes By warrants at least one batch of custard tarts. I've always taken the easy way out and grabbed two Creme Brulee mixes, two prepared shortbread pie tins, two egg yolks and a quart of heavy cream. Next year I'll follow your recipe and go for an authentic one, although in the show, Geoffrey Palmer's custard tarts look like yellow cake cream-filled Hostess muffins.

That's fantastic! I love the over hang of the pie dough and then cut it off. Brilliant idea thank you . Subbed !

My nana sometimes made egg custard pie. or just egg custard. it's always been my favorite and i like making it.

Thanks for posting this. I always make the custard tart from The Boy Who Bakes book, it's my family's favourite! I can't wait to try this one as well. The Boy Who Bakes is an amazing book, the recipes always turn out brilliant! Great tip to scrunch the baking parchment, thanks.

Well done! A perfect tart. I'll definitely vote for you to become the next Jamie Oliver. Thanking you for the tutorial and recipe. Cheers!!

I also noticed some bakers of custard use the whole eggs not only the yolks, yet your custard pie looks very delicious..

Thank you, well presented and looks easy to make, will be baking this weekend and trying your lovely recipe.

This looks sooo good!

Nobody noticed how he handled that hot tin straight out of the oven ????? LOL. Nice vid.

Aww thanks so much, that means a lot!

THE SCRUNCHING OF THE PARCHMENT....galaxy brain

I never seen that way before with the pastry being cut at the end! Usually you go over the top with rolling pin before the bake. Very Interesting how you did at end of bake. Nice.

i feel like a certain bald monk who can control air would like this

It looks so good

Interesting! Learning from my Italian French grandma, the sweet pastry tart base is always made with flour, soft butter, only the egg yolk, powder sugar and pinch of salt. Also. I don't understand the need for the whole rice into the parchment paper blind baking. just place it into the oven for 15-20 uncovered at 180 degrees. then no need for it to go in the fridge. keep at room temp, and then add your filling. Furthermore, the sweet pastry dough is not to be kneaded. it us to be pushed away from you with palm of hands. the technique is to bring the dough together and not to knead.

simply beautiful.

Looks delicious 😋, thanks 😊

he's so relaxing to listen to

That looks lovley

Thank you for the recipe 👍👍👍

I made this today and worked out so well! Although won't be cutting into it until Wednesday but it looks and smells great. One thing that differed though was the cooking time; I had to cook mine for about 50 mins! Maybe our oven temps are slightly different! Overall though, works well! Thanks :-)

Brilliant end product. Loved the way you got the crust off at the end. We South Africans call it 'milktart.' Please see John 14:6 Thanks

It looks really delicious!!!! Greetings from Berlin.

looks delicious! thank you!

Aww thats so nice of you to say thanks

Thanks for the video! I loved your books and your blog. I've made so many of your recipes, every single one was amazing, Thank you soo much!

Please make videos more often, thank you, I am a big fan!

Wow that looks absolutely delicious

Wow, you are awesome with the egg tart .. Beautiful.., felt like .. Give us a bite 😜 .. Keep it up with hard work sir..!! Guna try this deffo 💯👌🏼

Oh noo, you did not taste it at the end! That's the best part of cooking videos!

so soooo sooooooooo clean. beautiful~

Thanks of this, looks very simple and reasonably quick :) thanks for sharing.

My favorite too.

Beautiful

Love this boy!

It's so perfect!

Thanks for this recipe. It really does take me back to my childhood. I've followed this a few times now and I always seem to have a bit of a problem with the pastry. When l bring it together after the bread crumb stage it's usually a bit too wet, so I add a little more flour to rectify that. When I roll it, it always seems to crack at the edges, making it difficult to cover the tin without repairs. I make sure that everything is cool enough when rolling and the pastry has been in the fridge overnight. Any tips on preventing this happening much appreciated!

I watched this video earlier today and was well happy it came up on the bake off, haha

I wonder if you can make small individual tarts like Lionel Hardcastle craves on As Time Goes By.

Yummy

Im a huge fan of your baking videos,But It would be great if you included on the begining of your videos a list of ingredients :) Egg custard is one of my favorites,with coconut added to it :)

Looks gorgeous!!

might make one of these when my friend comes over.

definitely going to try this out!

Very very usefull tips!!!

Take a bite!!!! Lol

looks perfect

can you PLEASE put the full recipe into the description box. thanks

More more! I'm so going to make this!

I did it and it was delicious. I prefer it without the nutmeg on the top.

Please make more videos, love them!!

That looks delicious!

Ohh my that looks so good!!!

First video i have seen of you and loved it!!! Great recipe

thankss for sharing it is amazing

I made this yesterday, following your recipe exactly. My pastry still shrunk in the oven during blind baking, despite following all your steps. I'm guessing you probably make a little more than your recipe suggests, hence why you have that much excess pastry to overlap, thereby preventing shrinkage. Although I'm surprised your overlapping pastry doesn't burn being in the oven for so long. I guess I just have a shitty oven. I suppose trimming the excess pastry after baking would remove any burnt pastry rim. I found the filling to be not as solidified as I'd like, so next time I think I'll as a little cornflour to my custard. Lastly, I found it far too sweet, so I'll reduce the amount of sugar down to 75g next time. Thanks for sharing this, and at least I didn't have a tart with a soggy bottom - hahaha! Sorry, couldn't help myself :D

Great stuff!

I love your videos!! :D thank you for the inspiration!

I really want that!!! Thank you!!

Love his accent ❤

Gorgeous! (though the recipe link is broken)

I've made a version of this, but haven't done my own crust. it's one of my faves. :)

Could you please publish measures for the ingredients would love to try this x

i really like it

looks yummy!

The cream its just heavy cream or what cuz in my country there is no specific thing like cream

Quick Tip: Please Sift Your Flour Always

*That looks nice!* 😃

my first video here..you are awesome.Thumbs up to you.m glad i subscribed!! This is sucha fantastic recipe.

Just in time for the bake off tonight :-)

Brilliant thanks!

eggs custerd is added some cabohydrates and protein that is good

Ill make them as often as I can, have another ready for next week :)

Seems easy

glad you're back. :)

Winner!

Craving an egg custard tart sooo bad :(

Mine started leaking when I poured the custard mix in. I just shut the door and now I’m hoping for the best 🤣

Very beautiful ♥

Nice and simple (:

Oh,yum!

Great recipe and cool tips, i love it! Subscribed =)

Daft question. Can you reuse the rice once you’ve used it for the baking 🙈

My dough is still so soft after leaving in fridge for so long. Can I know why and how to remedy it?

How many people does this serve? Would be nice to know... only making it for two