Grandma’s Custard Tart

Why You’ll Love This Recipe

I absolutely adore making Grandma’s Custard Tart because it brings back memories of comforting, homemade treats with a timeless, old-fashioned flavor. The custard filling is smooth, creamy, and just the right amount of sweet, while the buttery, crisp pastry crust provides the perfect contrast in texture. It’s a simple, elegant dessert that can be enjoyed on its own or paired with fresh berries for a burst of color. Whether it’s for a family gathering, a special celebration, or just a sweet treat after dinner, this custard tart is a classic that never goes out of style.

Ingredients

For the Pastry Crust:

• 1 1/2 cups all-purpose flour

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, cold and cut into cubes

• 1/4 cup granulated sugar

• 1 large egg

• 2-3 tablespoons ice water (as needed)

For the Custard Filling:

• 2 cups whole milk

• 1/2 cup heavy cream

• 1/2 cup granulated sugar

• 4 large egg yolks

• 1 tablespoon cornstarch

• 1 teaspoon vanilla extract

• A pinch of salt

For Garnish (optional):

• Ground nutmeg (for sprinkling)

• Fresh fruit (optional, for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Pastry Crust:

1. Make the Dough: In a food processor, combine the flour, salt, and sugar. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg and pulse until the dough starts to come together. Add ice water a tablespoon at a time until the dough forms a ball.

2. Chill the Dough: Turn the dough out onto a floured surface, shape it into a disk, and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.

3. Roll the Dough: Preheat the oven to 375°F (190°C). Once the dough has chilled, roll it out on a lightly floured surface until it’s about 1/8 inch thick. Carefully transfer it to a 9-inch tart pan and press it into the edges. Trim any excess dough hanging over the sides.

4. Blind Bake: Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes, then remove the parchment and weights and bake for another 5-7 minutes, until the crust is golden and crisp. Let the crust cool completely.

Make the Custard Filling:

5. Heat the Milk and Cream: In a medium saucepan, combine the milk, heavy cream, and sugar. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.

6. Whisk the Egg Yolks: While the milk mixture is heating, whisk the egg yolks, cornstarch, and salt together in a separate bowl until smooth.

7. Temper the Egg Yolks: Slowly pour a little bit of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs (this prevents them from curdling). Gradually add the rest of the milk mixture into the eggs while continuing to whisk.

8. Cook the Custard: Pour the egg and milk mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and reaches a pudding-like consistency (about 5-7 minutes). Once thickened, remove from heat and stir in the vanilla extract.

Assemble the Tart:

9. Fill the Tart Shell: Pour the custard filling into the cooled tart shell and smooth the top with a spatula.

10. Chill: Let the tart cool to room temperature, then refrigerate for at least 2 hours or until the custard is set.

Serve:

11. Garnish: Once the tart is chilled and the custard is set, sprinkle the top with a light dusting of ground nutmeg. You can also top the tart with fresh fruit, such as berries, if desired.

12. Slice and Enjoy: Serve chilled and enjoy this classic, creamy dessert!

Servings and Timing

This recipe makes about 8 slices. The prep time is around 25 minutes, and the baking time for the crust is 15-20 minutes. The custard needs time to set, so the total time including chilling is around 3-4 hours.

Variations

If I want to add a twist to the classic flavor, I sometimes infuse the milk and cream with cinnamon, vanilla bean, or citrus zest while heating it, for an extra layer of flavor. For a richer custard, I might swap out a portion of the milk for more cream. You can also top the tart with caramelized sugar for a nice, crunchy contrast or a drizzle of caramel sauce for extra sweetness.

Storage/Reheating

Store any leftover tart in the refrigerator for up to 3 days. It’s best served cold, so just slice and enjoy straight from the fridge. I wouldn’t recommend reheating this tart, as the custard is best served chilled for the right texture.

FAQs

Can I make the tart shell ahead of time?

Yes! You can make the tart shell a day ahead of time. Just let it cool completely after baking and store it in an airtight container at room temperature. The custard should be added fresh, however, to maintain its creamy texture.

Can I use a store-bought tart shell?

If you’re short on time, a store-bought tart shell will work just fine. Just make sure to pre-bake it according to the package instructions before adding the custard filling.

Can I make the custard ahead of time?

You can make the custard ahead of time and refrigerate it. Just allow it to cool to room temperature before pouring it into the tart shell. It will set beautifully once chilled.

Can I use a different filling for the tart?

Absolutely! While the custard filling is traditional, you can also use lemon curd, chocolate ganache, or even a fresh fruit filling for a twist. Just be sure to adjust the recipe to fit your filling of choice.

How can I tell when the custard is done?

The custard is done when it thickens enough to coat the back of a spoon. It should be thick but still pourable. If you’re unsure, use a thermometer—custard should reach around 170°F (77°C) to be fully set.

Conclusion

Grandma’s Custard Tart is a timeless, comforting dessert that’s perfect for any occasion. The creamy custard filling, combined with the crisp, buttery pastry crust, creates a dessert that’s both rich and refreshing. The light dusting of nutmeg or fresh fruit on top adds a perfect finishing touch. It’s simple to make, but so impressive, and always a crowd favorite. Once you make it, I’m sure this classic tart will become a beloved recipe in your family too!

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