Print

Paul Hollywood Custard Tart

Paul Hollywood Custard Tart recipe
Print Recipe

A classic British dessert featuring a crisp, buttery sweet shortcrust pastry shell filled with a silky-smooth, delicately flavored nutmeg custard. This tart bakes to a perfect, barely-set wobble with a golden-brown top.

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
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1–2 tbsp ice-cold water
  • 1/4 tsp fine sea salt
  • For the Custard Filling:
  • 2 cups (480ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 1 vanilla bean, split lengthwise and seeds scraped (or 1 1/2 tsp pure vanilla extract)
  • 6 large egg yolks
  • 1/2 cup (100g) granulated sugar
  • 1/4 tsp fine sea salt
  • Freshly grated whole nutmeg, for dusting

Instructions

  1. Make the pastry dough: In a large bowl, combine the flour, sugar, and salt. Add the cold, cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs with a few pea-sized pieces remaining. This creates a flaky texture. Work quickly to prevent the butter from warming.
  2. Bind the dough: Make a well in the center and add the egg yolk and 1 tablespoon of ice-cold water. Use a fork to mix, drawing the flour in from the sides until a shaggy dough forms. If it seems dry, add the remaining water, 1 teaspoon at a time. Bring the dough together with your hands, but do not over-knead. Flatten into a disc, wrap tightly in plastic wrap, and chill for at least 30 minutes. This relaxes the gluten and firms the butter for easier rolling.
  3. Roll and line the tart tin: On a lightly floured surface, roll the chilled dough into a circle about 12 inches (30cm) in diameter and 1/8-inch (3mm) thick. Roll from the center outward, turning the dough a quarter turn after each roll to maintain an even circle. Carefully lift the pastry by draping it over your rolling pin and lower it into an 8-inch (20cm) fluted tart tin with a removable bottom.
  4. Fit and trim the pastry: Gently press the pastry into the corners and up the sides of the tin without stretching it, as this can cause shrinkage. Let the excess pastry overhang the rim. Roll your rolling pin over the top of the tin to cleanly trim the excess. Prick the base all over with a fork. Chill the lined tin in the freezer for 20 minutes. This prevents the pastry from slumping during blind baking.
  5. Preheat and prepare for blind baking: Preheat your oven to 375°F / 190°C. Line the chilled pastry shell with parchment paper and fill with baking beans or pie weights, ensuring they go right into the corners. Bake on the middle rack for 15 minutes. This sets the pastry structure.
  6. Finish blind baking: Carefully remove the parchment and beans. 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. Remove from the oven and set aside. Reduce the oven temperature to 300°F / 150°C.
  7. Prepare the custard base: While the pastry bakes, combine the milk, cream, and the scraped vanilla bean seeds and pod (or vanilla extract) in a medium saucepan. Heat over medium heat until it just begins to steam and small bubbles form around the edges (scalding), but do not let it boil. Remove from heat, cover, and let infuse for 15 minutes to develop flavor.
  8. Temper the egg mixture: In a separate bowl, whisk the egg yolks, sugar, and salt together until pale, thick, and creamy, about 2-3 minutes. This ribbon stage helps create a smooth custard. Slowly pour the warm milk mixture into the egg yolk mixture in a thin, steady stream while whisking constantly. This gradual addition prevents the eggs from scrambling.
  9. Strain and fill: Strain the custard mixture through a fine-mesh sieve into a large jug to remove any cooked egg bits and the vanilla pod. This ensures a perfectly silky texture. Place the pre-baked tart shell on a baking sheet. Pour the strained custard into the shell, filling it almost to the top.
  10. Bake the custard: Grate a generous layer of fresh nutmeg over the entire surface of the custard. Carefully transfer the baking sheet to the preheated 300°F / 150°C oven. Bake for 35-40 minutes. The custard is done when the edges are set but the center still has a slight, gentle wobble when you jiggle the pan. It will firm up as it cools.
  11. Cool completely: Remove the tart from the oven and let it cool completely in the tin on a wire rack. Do not attempt to remove it while warm, as the custard is too delicate. Cooling for at least 2-3 hours allows the custard to set fully and the flavors to develop.
  12. Serve: Once completely cool, carefully remove the outer ring of the tart tin. Use a sharp, thin-bladed knife to slice. Serve at room temperature or lightly chilled. The perfect slice will have a crisp pastry shell and a smooth, creamy, set custard.

Notes

Storage: Store covered in the refrigerator for up to 3 days. The pastry will soften slightly over time. Freezing: This tart is best enjoyed fresh. The baked custard does not freeze well as it can become grainy. The unbaked pastry disc can be wrapped and frozen for up to 3 months; thaw overnight in the refrigerator before rolling. Reheating: Not recommended, as reheating can overcook the custard. Serve cool or at room temperature.

Nutrition

Keywords: Paul Hollywood custard tart, British custard tart, English custard tart, nutmeg custard tart, sweet shortcrust pastry, baked custard dessert, afternoon tea dessert, classic British baking, silky custard filling, homemade custard tart

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