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A custard tart is a type of tart or pie, typically consisting of an outer pastry crust filled with egg custard. Custard tarts are thought to have originated in England during the medieval era. Recipes for custard tarts appeared in English cookbooks as early as the 14th century. The tarts were initially made with a shortcrust pastry, but later recipes called for a puff pastry or flaky pastry crust.
Custard tarts became popular in America during the colonial era. One of the earliest known recipes for an American custard tart appeared in Amelia Simmons’ 1796 cookbook, American Cookery. Simmons’ recipe called for a “rich crust” to be filled with a custard made of milk, eggs, sugar, and nutmeg.
Custard tarts continue to be popular in both England and America. In England, they are often served as a dessert, while in America they are more commonly eaten as a breakfast or brunch dish.
When making a custard tart, one of the main things to consider is the crust. You should ensure that it is light and flaky, so you may need to practice a few times to get the perfect texture. You could even use a pre-made pastry crust if you don't want to make one from scratch. When it comes to the custard filling, make sure to use fresh ingredients and mix them well to get a smooth texture. Use the right amount of sugar and spices to get the desired flavor. Lastly, after baking the tart, let it cool completely before you serve it. Enjoy!
Jump to: Ingredient Breakdown Insights
|all purpose flour|
|light brown sugar|
|all butter puff pastry|
|passion fruits pulp|
|lemon zest cups juice|