Custard Tart with Nutmeg

Name: Custard Tart with Nutmeg
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: British
Ingredients: 1 disk (about 8 oz) (225 g) store-bought pie dough or homemade shortcrust pastry, thawed if frozen, at room temperature; 1½ cups (360 ml) whole milk, at room temperature; ½ cup (120 ml) heavy cream, at room temperature; 4 large eggs, at room temperature; ¼ cup (50 g) granulated sugar; 1 tsp (5 ml) vanilla extract; ¼ tsp (½ g) ground nutmeg, for filling, plus extra for topping; ⅛ tsp (½ g) sea salt

From the MyKitchenBank Kitchen

A traditional British custard tart with a buttery pastry shell filled with silky, baked custard and topped with a dusting of nutmeg. This elegant dessert balances creamy richness with delicate spicing and a crisp, golden crust. Perfect for tea time or as a simple, sophisticated finish to dinner.

Prep: 25 min
Cook: 40 min
Wait: 1 hr 30 min
Total: 2 hr 35 min
Makes: 1 tart (8 slices)

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Steps

Before you start

Preheat oven to 375°F (190°C) before you begin
Remove eggs and milk from the refrigerator 30 minutes ahead so they reach room temperature
Have a 9-inch (23 cm) tart pan with a removable base ready
If using store-bought pie dough, let it come to room temperature for 15 minutes before rolling

1
Line the tart pan
- Place the pie dough disk between two sheets of parchment paper.
- Roll out to an 11-inch (28 cm) circle, about ⅛ inch (3 mm) thick.
- Remove the top parchment and carefully flip the dough into the 9-inch (23 cm) tart pan, letting it drape into the corners.
- Press gently into the base and sides.
- Trim any overhang with a knife or by pressing the rolling pin across the rim.
- Prick the base all over with a fork to prevent puffing.
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Ready when: Dough is evenly fitted into pan and pricked
Tip: Keep the dough cool while rolling. If it becomes too warm and sticky, chill it between the parchment sheets for 5 minutes.
2
Blind bake the shellOven 375°F / 190°C
- Place the tart pan on a baking sheet.
- Cut a square of parchment paper and press it into the pastry shell, then fill with pie weights or dried beans.
- Bake at 375°F (190°C) for 15 minutes until the edges begin to set and are very lightly golden.
- Remove the weights and parchment.
- If the base is still very pale, return to the oven for 2–3 minutes.
- The pastry should be set but not fully baked.
- Remove and let cool slightly.
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Ready when: Edges are pale golden and set, base is firm but not darkened
Tip: Blind baking prevents a soggy crust. If you skip it, the bottom may not crisp up properly during the custard baking.
3
Whisk the custard filling
- In a large bowl, whisk together the 4 room-temperature eggs with the granulated sugar until pale and slightly thick, about 2 minutes.
- Whisk in the vanilla extract and a pinch of sea salt.
- Pour in the whole milk and heavy cream slowly while whisking constantly until smooth.
- Pass the mixture through a fine-mesh sieve into a clean bowl to catch any bits of cooked egg white or yolk.
- Stir in the ¼ tsp ground nutmeg.
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Ready when: Mixture is pale, smooth, and strains easily through sieve
Tip: Sieving the custard removes any flecks of cooked egg and ensures a silky texture. Don't skip this step if you want a professional result.
4
Pour and season the tart
- Carefully pour the strained custard mixture into the blind-baked tart shell, filling it almost to the rim but leaving about ¼ inch (6 mm) of clearance.
- Lightly dust the surface with a pinch of freshly grated nutmeg or ground nutmeg, distributing it evenly across the top.
- Place the filled tart pan on the baking sheet.
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Ready when: Custard fills shell and is topped with nutmeg
Tip: Leave a bit of space at the top so the custard doesn't overflow as it rises and sets during baking. Fresh-grated nutmeg will look more elegant than pre-ground.
5
Bake the filled tartOven 375°F / 190°C
- Bake at 375°F (190°C) for 25–30 minutes.
- The custard should wobble very slightly in the center when gently shaken but remain mostly set.
- The surface should be pale golden and the edges may have a faint caramel tint.
- The internal temperature should reach about 160°F (71°C) when measured with an instant-read thermometer inserted 1 inch (2.5 cm) from the edge (avoid inserting it too close to the center, which may still be soft).
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Ready when: Center wobbles just slightly, edges are set, pale golden color, internal temp 160°F (71°C)
Tip: Do not overbake—residual heat will continue to cook the custard after it leaves the oven. A slight jiggle in the very center is perfect; it will firm up as it cools.
6
Cool and chill
- Remove the tart from the oven and place it on a wire rack.
- Allow it to cool to room temperature, about 45–60 minutes.
- Once cool, transfer the tart (in its pan) to the refrigerator and chill for at least 30 minutes before unmolding and slicing.
- This helps the custard set fully and makes it easier to cut clean slices.
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Ready when: Tart is completely cool and custard is firm when lightly pressed
Tip: Chilling is essential. A warm or room-temperature custard tart will be too soft to slice neatly. Cold, it slices like a dream.
7
Unmold and serve
- Run a small, thin knife around the inside edge of the tart pan to loosen the pastry.
- Push the removable base up and away from the ring to release the tart, or leave it on the base to serve.
- Slice with a long, sharp knife dipped in warm water and wiped dry between cuts for clean edges.
- Serve at room temperature or chilled.
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Ready when: Tart is released and ready to slice
Tip: A warm, damp knife produces the cleanest slices. If the tart cracks slightly while cutting, don't worry—a dusting of nutmeg or a dollop of whipped cream will cover any imperfections.

Good to know

Tips

Use room-temperature milk, cream, and eggs—they blend more smoothly with the eggs and result in a silkier custard without specks.
The key to avoiding curdling: whisk the eggs and sugar first until pale, then add the milk and cream slowly and steadily while whisking. This tempers the eggs gradually.
Don't bake past the slight wobble stage. The custard will continue to cook from residual heat after removal from the oven and will firm up as it chills.
For an extra touch, dust the chilled tart with a tiny pinch of freshly grated nutmeg just before serving to brighten the aroma and flavor.

Make ahead

Bake the tart up to 1 day ahead and store it chilled. Bring to room temperature for 20 minutes before serving, or serve directly from the fridge if you prefer it cold.

Storage & reheating

Room temperature: 2 hours (not recommended for long periods). Refrigerator: cover loosely with plastic wrap and store for up to 3 days. Freezer: wrap the whole tart tightly in plastic wrap and foil; freeze for up to 2 months. Thaw in the refrigerator overnight and serve cold or at room temperature. Do not reheat.

Substitutions

heavy cream → whole milk (use 2 cups / 480 ml total milk instead of 1.5 cups milk plus 0.5 cup cream). The tart will be slightly less rich but still creamy. Reduce the milk ratio slightly to prevent the custard from being too thin.
vanilla extract → vanilla bean (1 bean, split and scraped, or 0.5 tsp vanilla bean paste). Adds a more sophisticated, floral flavor. Scrape the seeds into the egg mixture before whisking.
ground nutmeg → freshly grated nutmeg (about 1/8 of a whole nutmeg). Much more aromatic and complex. Grate directly onto the custard just before baking for maximum flavor.
store-bought pie dough or homemade shortcrust pastry → homemade shortcrust pastry (see notes below). Mix 1.5 cups (190 g) all-purpose flour, 0.5 tsp salt, 6 tbsp (85 g) cold butter cut into cubes, 1 egg yolk, and 2–3 tbsp ice water. Mix until dough just comes together, wrap, chill 30 minutes, then roll out and use as directed.