Follow This Recipe to Make Your Own Custard Tarts

Custard Tart
Photo by Anshu A on Unsplash

These delicate pastries feature a buttery and flaky crust filled with rich and creamy custard, making them a beloved treat enjoyed around the world. Whether served as an elegant dessert for a special occasion or enjoyed with a cup of tea as a comforting snack, these custard tarts are sure to captivate your senses and leave you craving for more.


  • 1 1/2 cups of all-purpose flour
  • 1/2 cup of unsalted butter, cold and cubed
  • 1/4 cup of granulated sugar
  • 1 egg yolk
  • 2-3 tablespoons cold water
  • 2 cups of whole milk
  • 1/2 cup of granulated sugar
  • 4 egg yolks
  • 1/4 cup of cornstarch
  • 1 teaspoon vanilla extract
  • Ground cinnamon (for dusting)


  1. Start by making the pastry. In a large mixing bowl, combine the all-purpose flour and granulated sugar. Add the cold cubed butter and use your fingertips to rub the butter into the flour mixture until it resembles breadcrumbs.
  2. Add the egg yolk and 2 tablespoons of cold water to the flour mixture. Mix until the dough comes together, adding an additional tablespoon of water if needed. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
  3. Preheat your oven to 375°F (190°C). Grease a muffin tin or tart pan with butter and set aside. After the dough has chilled, roll it out on a lightly floured surface to a thickness of about 1/8 inch. Use a round cookie cutter or glass to cut out circles slightly larger than the indentations in your muffin tin or tart pan.
  4. Press the pastry circles into the prepared muffin tin or tart pan, making sure to press them gently into the corners and up the sides. Prick the bottom of each pastry shell with a fork to prevent them from puffing up too much during baking.
  5. To make the custard filling, heat the whole milk in a saucepan over medium heat until it just begins to simmer. In a separate bowl, whisk together the granulated sugar, egg yolks, and cornstarch until smooth and well combined. Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling.
  6. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat and stir in the vanilla extract. Carefully pour the custard filling into the pastry shells, filling them about three-quarters full.
  7. Bake the custard tarts in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the custard is set. Allow the custard tarts to cool in the muffin tin or tart pan for a few minutes before transferring them to a wire rack to cool completely.