Vanilla Custard Tart

30 minutes
45 minutes


  • 45g unsalted butter, softened
  • 30g sugar
  • 1 small egg, lightly beaten
  • 90g plain flour
  • 20g self-raising flour
  • 2 large eggs
  • 2 tsp Taylor & Colledge Vanilla Bean Paste
  • 2 tbsps caster sugar
  • 350ml milk
  • Freshly ground nutmeg


Step 1
To make the pastry, beat the butter and sugar together until creamy. Add the egg and beat until combined.
Step 2
Work in 2/3 of sifted flours with wooden spoon, then remaining flour by hand, before turning out on to lightly floured surface and bringing together into a disc. Wrap in plastic and refrigerate 30 minutes.
Step 3
Roll the pastry out and use it to line a greased 20cm loose based flan tin. Brush base and sides of pastry with lightly beaten egg white.
Step 4
For the filling, beat the eggs, vanilla paste and sugar together. Heat the milk in a small saucepan until lukewarm, before stirring gently into the eggs.
Step 5
Place the pastry lined tin onto an oven tray and pour in custard mixture. Bake at 180C for 40-45 mins. After 15 mins cooking time, sprinkle with nutmeg. Do not overcook as custard will firm as it cools. Sprinkle liberally with Queen dusting sugar before serving.