Do you love egg custard tarts? If so, you are not alone. These delicious pastries are a classic British dessert that has been enjoyed for centuries. They are made with a flaky pastry crust, filled with a creamy custard, and sprinkled with nutmeg. They are perfect for any occasion, whether it’s a tea party, a picnic, or a cozy night in.
But how do you make egg custard tarts at home? You might think that they are too complicated or time-consuming to bake, but that’s not true. In fact, you can make them easily with this egg custard tart Mary Berry recipe. Mary Berry is a famous British baker and cookbook author, who has shared her expertise and tips on many TV shows, such as The Great British Bake Off. She is known for her simple and foolproof recipes that anyone can follow.
In this article, I will show you how to make egg custard tarts using Mary Berry’s recipe, which is adapted from her book [Mary Berry’s Baking Bible]. I will guide you through every step of the process, from making the pastry dough to filling the tarts to baking them in the oven. I will also give you some tips and tricks on how to get the best results, and answer some frequently asked questions that you might have. By the end of this article, you will be able to make your own egg custard tarts that are crispy, creamy, and delicious.
Let’s get started!
What is the Egg Custard Tart Mary Berry Recipe?
The egg custard tart Mary Berry recipe is a simple and delicious dessert recipe that uses a shortcrust pastry crust and a creamy custard filling, flavored with nutmeg. It is adapted from the famous British baker and cookbook author Mary Berry, who is known for her easy and foolproof recipes. This recipe is perfect for anyone who loves egg custard tarts or wants to try a classic British dessert.
Why You Love this Recipe
There are many reasons to love this recipe, such as:
- It is easy to make, with only a few ingredients and steps.
- It is versatile, as you can adjust the sweetness and flavor of the custard to your liking.
- It is satisfying, as it has a crispy and flaky crust and a soft and smooth filling.
- It is elegant, as it has a beautiful golden color and a sprinkle of nutmeg on top.
- It is delicious, as it has a rich and creamy taste, with a hint of spice.
Ingredients Needed to Make Mary Berry Egg Custard Tart
To make Egg Custard Tart Mary Berry recipe, you will need the following ingredients:
- 175 g (6 oz) plain flour
- 75 g (3 oz) butter, cut into small pieces
- 2-3 tbsp cold water
- 4 large eggs
- 600 ml (1 pint) milk
- 100 g (4 oz) caster sugar
- Nutmeg, grated
Equipment
- A large mixing bowl
- A pastry blender or a fork
- A rolling pin
- A 12-hole muffin tin
- A 7.5 cm (3 inch) round cutter
- A small saucepan
- A whisk
- A jug
- A fine sieve
- A baking sheet
Instructions to Make Mary Berry Egg Custard Tart
Here are the steps to make egg custard tarts, according to Mary Berry’s recipe:
Step 1: Make the Pastry Dough
The first step is to make the pastry dough, which will form the base of the tarts. To do this, follow these instructions:
- In a large mixing bowl, sift the flour and add a pinch of salt.
- Add the butter and rub it into the flour with your fingertips, until the mixture resembles breadcrumbs.
- Sprinkle 2 tbsp of water over the mixture and stir it with a knife, until it comes together into a dough. If the dough is too dry, add more water, one teaspoon at a time, until it is moist enough.
- Shape the dough into a ball and wrap it in cling film. Refrigerate it for 15 minutes, to let it rest.
Step 2: Roll Out the Pastry Dough and Cut Out the Circles
The next step is to roll out the pastry dough and cut out the circles that will fit into the muffin tin. To do this, follow these instructions:
- Preheat the oven to 200°C (180°C fan, gas mark 6) and lightly grease the muffin tin.
- On a lightly floured surface, roll out the pastry dough to a thickness of about 3 mm (1/8 inch).
- Using a 7.5 cm (3 inch) round cutter, cut out 12 circles from the pastry dough. You may need to re-roll the scraps to get enough circles.
- Carefully press each circle into a hole in the muffin tin, making sure there are no air bubbles or gaps. Prick the base of each pastry case with a fork, to prevent it from rising.
- Place the muffin tin on a baking sheet and bake the pastry cases for 8 minutes, until they are lightly golden and firm.
Step 3: Make the Custard Filling
While the pastry cases are baking, you can make the custard filling, which will give the tarts their creamy texture and flavor. To do this, follow these instructions:
- In a small saucepan, heat the milk over low-medium heat, until it is almost boiling. Do not let it boil, as this will make the custard curdle.
- In a large bowl, whisk the eggs and sugar together, until well combined and pale.
- Gradually pour the hot milk over the egg mixture, whisking constantly, until smooth and well blended.
- Strain the custard through a fine sieve into a jug, to remove any lumps or bubbles.
Step 4: Fill and Bake the Tarts
The final step is to fill and bake the tarts, which will make them crispy on the outside and soft on the inside. To do this, follow these instructions:
- Remove the pastry cases from the oven and reduce the oven temperature to 180°C (160°C fan, gas mark 4).
- Carefully pour the custard into each pastry case, filling them almost to the top. Leave a small gap, as the custard will expand slightly when baked.
- Sprinkle some grated nutmeg over each tart, to add some flavor and color.
- Bake the tarts for 15-20 minutes, until the custard is set and slightly wobbly in the center.
- Let the tarts cool slightly in the tin, then transfer them to a wire rack to cool completely.
What Do I Serve With Egg Custard Tart Mary Berry?
You can serve egg custard tart Mary Berry with various accompaniments, depending on your preference and occasion.
Some of the options are:
- Fresh fruits, such as berries, kiwis, or oranges, add some freshness and color.
- Whipped cream, to add some lightness and sweetness.
- Ice cream, to add some coldness and creaminess.
- Jam, to add some tanginess and fruitiness.
- Custard sauce, to add some extra richness and flavor.
Pro Tips to Make Perfect Egg Custard Tart Mary Berry
To make the perfect egg custard tart Mary Berry, you can follow these pro tips:
- Use cold butter and water to make the pastry dough, as this will help it stay firm and flaky.
- Chill the pastry dough before rolling it out, as this will prevent it from shrinking and cracking.
- Blind bake the pastry cases, by weighing them down with some baking beans or rice, to prevent them from puffing up too much.
- Heat the milk gently, and whisk the egg mixture constantly, to prevent the custard from curdling.
- Strain the custard through a fine sieve, to remove any lumps or bubbles.
- Fill the pastry cases carefully, and leave a small gap, to prevent the custard from spilling over.
- Bake the tarts at a lower temperature, and check them frequently, to prevent them from overbaking or burning.
Variations of Egg Custard Tart Mary Berry
You can also try some variations of egg custard tart Mary Berry, by changing some of the ingredients or adding some extra flavors.
Some of the variations are:
- Chocolate custard tart, by adding some cocoa powder or melted chocolate to the custard mixture.
- Lemon custard tart, by adding some lemon zest and juice to the custard mixture.
- Coconut custard tart, by adding some coconut milk and shredded coconut to the custard mixture.
- Almond custard tart, by adding some almond extract and sliced almonds to the custard mixture.
- Cinnamon custard tart, by adding some cinnamon powder and sugar to the custard mixture.
How do I store Egg Custard Tart Mary Berry Leftovers?
If you have any leftovers of egg custard tart Mary Berry, you can store them in the following ways:
In the refrigerator
- Place the tarts in an airtight container and refrigerate them for up to 3 days.
- To serve, bring them to room temperature or reheat them in the oven or microwave.
In the freezer
- Wrap each tart individually in cling film and place them in a freezer-safe bag or container.
- Freeze them for up to 3 months.
- To serve, thaw them in the refrigerator overnight and bring them to room temperature or reheat them in the oven or microwave.
How do I reheat Egg Custard Tart Mary Berry Leftovers?
If you want to reheat egg custard tart Mary Berry leftovers, you can do so in the following ways:
In the oven
- Preheat the oven to 160°C (140°C fan, gas mark 3) and place the tarts on a baking sheet.
- Bake them for 10 minutes, until they are warm.
- Enjoy them as they are or with your favorite accompaniments.
In the microwave
- Place the tarts on a microwave-safe plate and cover them with a damp paper towel.
- Microwave them on low power for 15-20 seconds, until they are warm.
- Enjoy them as they are or with your favorite accompaniments.
Nutrition value per serving (based on 8 servings)2:
- Calories: 329 kcal
- Fat: 21.7 g
- Saturated fat: 11.9 g
- Carbohydrates: 28.8 g
- Sugar: 14.8 g
- Protein: 6.1 g
- Sodium: 0.1 g
- Fiber: 0.8 g
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Frequently Asked Questions About Egg Custard Tarts
Here are some frequently asked questions that you might have about egg custard tarts, and their answers:
How do you store egg custard tarts?
You can store egg custard tarts in an airtight container in the refrigerator, for up to 3 days. You can also freeze them, wrapped individually in cling film, for up to 3 months. To thaw them, leave them in the refrigerator overnight, and then bring them to room temperature before serving.
How do you reheat egg custard tarts?
You can reheat egg custard tarts in the oven, at 160°C (140°C fan, gas mark 3), for 10 minutes, until they are warm. You can also microwave them, on low power, for 15-20 seconds, until they are warm. However, reheating them may affect their texture and crispiness, so it is best to enjoy them fresh.
What is the difference between egg custard tarts and Portuguese custard tarts?
Egg custard tarts and Portuguese custard tarts are both made with a pastry crust and a custard filling, but they have some differences. Portuguese custard tarts, also known as pastéis de nata, are made with puff pastry, instead of shortcrust pastry, and have a caramelized top, instead of nutmeg. They are also baked at a higher temperature and have a more flaky and crispy crust and a more creamy and custardy filling.
How do you prevent the custard from curdling in egg custard tart Mary Berry?
To prevent the custard from curdling in egg custard tart Mary Berry, you need to follow these tips:
- Heat the milk gently, and do not let it boil, as this will make the custard curdle.
- Whisk the eggs and sugar together, until well combined and pale.
- Gradually pour the hot milk over the egg mixture, whisking constantly, until smooth and well blended.
- Strain the custard through a fine sieve, to remove any lumps or bubbles.
Final Words
Egg custard tarts are a delicious and easy dessert that you can make at home, with this egg custard tart Mary Berry recipe. They are made with a simple pastry dough, a creamy custard filling, and a sprinkle of nutmeg. They are perfect for any occasion and will impress your family and friends with their taste and appearance. I hope you enjoyed this article, and learned how to make egg custard tarts. If you have any questions or comments, please feel free to leave them below. Happy baking!
