Custard tart recipe: How to make Queen's favourite custard tart (2024)

FAQs

How do you know when custard tart is done? ›

Carefully pour the custard into the tart case, grate some more nutmeg over the top and bake for 40 mins or until just set with the very slightest wobble in the middle.

Custard tarts have long been a favourite pastry in Britain and the Commonwealth, where they are often called "egg custard tarts" or simply "egg custards" to distinguish the egg-based filling from the commonly served cornflour-based custards.

The greater the proportion of whole eggs or whites, the firmer and glossier the custard." Whole eggs, as opposed to just egg yolks, will also give you a firmer texture. If you are really concerned, you could add a teaspoon of flour to the ingredients to help firm up the custard's texture.

A custard with both eggs and starch needs to be thoroughly cooked. The reason is that yolks contain an enzyme which liquidifies starch. It doesn't happen outright, but will happen while your tart is cooling. The only way to prevent it is to heat the mix high enough so the enzyme is deactivated.

This tart filling is a custard as the thickening agent is egg yolks. If it isn't thickening up enough then one of two things is happening: The mix isn't being brought up to temperature. The recipe's instructions aren't very good because it talks about a time rather than a target temperature.

There are three types of custard: baked, stirred, and frozen. Baked custards include bread pudding, flan, and cheesecake, and are prepared by baking in an oven or water bath. Boiled Custards include beverages like eggnog. Puddings, creme anglaise (krem on-GLAYZ), and pastry cream are some examples of stirred custards.

But when you overcook a custard, suddenly the connection is very, very clear. A nasty eggy taste takes up residence and won't go away. That's likely the result of heat breaking down the protein components cysteine and methionine to release sulphur, says Crosby.

Instead of a short, crumbly pastry, the pastel de nata has a crisp, slightly salty, layered crust; and, rather than the firm, egg-rich fillings of the classic British or French custard tart, the filling is almost molten, and spiced with cinnamon and lemon zest, as opposed to our peppery nutmeg or sweet vanilla.

The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat.

In general, egg-based puddings and custards can curdle if cooked beyond 185 degrees, unless a thickening starch is present.

What happens if you overbake custard? ›

However if the proteins are overcooked, either by using a temperature that is too high or just cooking for too long, then the proteins will come together so tightly that they will start to squeeze out water and this causes the weeping in an egg custard (or the scientific term for this is syneresis).

If the custard is undercooked it might never set, while if you add the eggs without tempering them or while the mixture is too hot, you might end up with scrambled eggs. If you find yourself with a runny custard, you do have options. One way to combat a custard that will not set is to reboil it.

The custard will thicken though as it cools, so if you want a cold custard then please do look at the custard recipe in Nigella's Boozy British Trifle as this makes are relatively thick custard once it is chilled. For a thick, hot custard you need to add cornflour (cornstarch) as a thickener.

Custard is a decadent dessert made with eggs, milk, and sugar. Eggs are responsible for custard's thick and velvety texture, but some recipes (such as this one) call for thickeners such as cornstarch or arrowroot for extra richess.

The custard may still jiggle slightly, but the top should no longer be liquid. It should feel firm (spongy but set) when lightly touched; and when a toothpick or skewer is inserted down into the custard at the edge of the cup, it should come out clean. Otherwise, keep baking and checking.

If you've tried a few recipes and your custard is still runny, thicken your custard by increasing the stovetop cooking time (instead of adding a thickening agent). Follow your recipe stovetop cooking time, right up until the custard starts bubbling.

Place over medium heat and bring to a boil. Cook about 1 minute, stirring constantly, until thickened. (it will thicken more as it cools) Pour into serving cups and let stand to cool or refrigerate, UNDISTURBED, until it's set – about an hour.

Ultimately, the amount of jiggle is the most universal rule in judging the doneness of a non-crusty crusted custard pie. Unfortunately, it is also the most difficult to describe without being able to show in person. A majority of chess pies will be done they have a slight jiggly tremble to them.