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Jamie Oliver Egg Custard Tart

Jamie Oliver Egg Custard Tart recipe
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A classic British dessert featuring a crisp, buttery shortcrust pastry shell filled with a silky-smooth, delicately spiced vanilla custard. The filling bakes to a perfect, barely-set wobble with a light golden top, creating an elegant and comforting tart.

Ingredients

Scale
  • For the Sweet Shortcrust Pastry:
  • 1 1/4 cups (150g) all-purpose flour, plus extra for dusting
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (1 stick / 113g) unsalted butter, cold and cubed
  • 1 large egg yolk
  • 2 tablespoons ice-cold water
  • For the Custard Filling:
  • 1 1/4 cups (300ml) heavy cream (36-40% fat)
  • 1/2 cup (120ml) whole milk
  • 1 vanilla bean pod, split and seeds scraped (or 1 1/2 teaspoons pure vanilla extract)
  • 1/2 cup (100g) granulated sugar
  • 4 large eggs
  • 1 large egg yolk
  • Freshly grated nutmeg, for finishing

Instructions

  1. Make the pastry dough: In a food processor, pulse the flour, sugar, and salt to combine. Add the cold, cubed butter and pulse until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. This creates a flaky texture. Add the egg yolk and ice water, then pulse just until the dough begins to clump together; avoid over-processing to prevent a tough crust.
  2. Chill the dough: Turn the crumbly dough out onto a clean surface and gently press it together into a disc. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes. This allows the gluten to relax and the butter to firm up, making the dough easier to roll and preventing shrinkage during baking.
  3. Roll and line the tart tin: On a lightly floured surface, roll the chilled dough into a circle about 1/8-inch thick and 2 inches wider than your 9-inch fluted tart pan with a removable bottom. Carefully lift the dough by rolling it onto your rolling pin, then unroll it over the pan. Gently press the dough into the corners and up the sides without stretching it. Trim the excess by rolling your pin over the top of the pan.
  4. Chill the pastry shell: Prick the base all over with a fork (this is called docking) to prevent air bubbles. Place the lined tart pan in the freezer for 15 minutes. This second chill further sets the butter and helps the pastry hold its shape during the initial blind bake.
  5. Preheat and blind bake: Preheat your oven to 375°F / 190°C. Line the chilled pastry shell with parchment paper and fill with pie weights or dried beans. Bake on the middle rack for 15 minutes. The weights prevent the pastry from puffing up or slumping. After 15 minutes, carefully remove the parchment and weights.
  6. Finish the blind bake: Return the empty pastry shell to the oven and bake for another 8-10 minutes, or until the base looks dry and is just beginning to turn a pale golden color. This sets the structure so it can hold the liquid custard. Remove from the oven and reduce the oven temperature to 300°F / 150°C.
  7. Prepare the custard filling: While the shell bakes, combine the cream, milk, scraped vanilla bean seeds and pod (or extract), and sugar in a medium saucepan. Warm over medium heat, stirring occasionally, just until the sugar dissolves and small bubbles form around the edge; do not boil. Remove from heat and let the vanilla infuse for 10 minutes.
  8. Temper the eggs: In a large bowl, whisk the 4 whole eggs and the additional yolk until just combined and smooth. Slowly pour the warm cream mixture into the eggs in a thin, steady stream while whisking constantly. This gradual addition, called tempering, prevents the eggs from scrambling. Strain the mixture through a fine-mesh sieve into a jug to remove the vanilla pod and any cooked egg bits, ensuring a perfectly smooth custard.
  9. Fill and bake: Place the pre-baked tart shell on a baking sheet. Pour the strained custard into the shell, filling it almost to the top. Grate a light dusting of fresh nutmeg over the surface. Carefully transfer the baking sheet to the preheated 300°F / 150°C oven.
  10. Bake the tart: Bake for 35-40 minutes, or until the custard is set with a slight wobble in the very center when you gently shake the pan. The edges will be firm, and the top will be a light, even gold. Over-baking will cause the custard to curdle or crack, so err on the side of underdone.
  11. Cool completely: Remove the tart from the oven and let it cool completely in the pan on a wire rack for at least 2 hours. The residual heat will continue to cook the custard to the perfect set. Do not attempt to remove it from the pan while warm, as the delicate custard needs time to firm up.
  12. Serve: Once completely cool, carefully remove the outer ring of the tart pan. Slice with a sharp, thin-bladed knife wiped clean between cuts for neat portions. Serve at room temperature for the best texture and flavor.

Notes

Storage: Cover and refrigerate for up to 3 days. The crust will soften slightly over time. Freezing is not recommended as the custard texture will become grainy upon thawing. Reheating: Do not microwave, as this will overcook the custard. For a warm slice, place in a preheated 275°F / 135°C oven for 5-7 minutes.

Nutrition

Keywords: egg custard tart, custard tart recipe, British dessert, vanilla custard tart, shortcrust pastry, baked custard, afternoon tea dessert, classic tart, Jamie Oliver inspired, nutmeg, silky custard

Find it online: https://britishrecipes.uk/egg-custard-tart/