Rich Egg Custard Tarts Recipe

Name: Rich Egg Custard Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: TART PASTRY; 1 cup all-purpose flour; 1/4 cup cold lard, cut into 4 pieces; 2 tablespoons cold hard margarine or 2 tablespoons butter; 1 large egg yolk; 1 tablespoon ice water; CUSTARD; 1/4 cup granulated sugar; 1 1/2 teaspoons custard powder; 1/3 cup water; 2 1/2 tablespoons half-and-half cream; 1 drop yellow food coloring (optional); 2 large eggs

Servings: persons

TART PASTRY
1 cup all-purpose flour
1/4 cup cold lard, cut into 4 pieces
2 tablespoons cold hard margarine or 2 tablespoons butter
1 large egg yolk
1 tablespoon ice water
CUSTARD
1/4 cup granulated sugar
1 1/2 teaspoons custard powder
1/3 cup water
2 1/2 tablespoons half-and-half cream
1 drop yellow food coloring (optional)
2 large eggs

1
Tart Pastry: Process flour, lard and margarine in food processor with the on/off motion until lard and margarine are pea sized.
2
Beat egg yolk and ice water in small cup with fork.
3
Remove food processor cover and pour water mixture over flour mixture.
4
Secure cover; process with on/off motion several times until mixture comes together.
5
Turn out onto lightly floured surface.
6
Shape into ball then flatten into disc shape.
7
Wrap in plastic wrap.
8
Chill at least 1 hour.
9
Roll out pastry on lightly floured surface to 1/4 inch thickness.
10
Cut into 3 1/2 inch circles with floured cutter.
11
Line tart or muffin pan with circles.
12
Custard: Stir sugar and custard powder in small saucepan.
13
Slowly add water until smooth.
14
Heat and stir on medium until just starting to boil and sugar is dissolved.
15
Pour into small bowl.
16
Cool, stirring several times.
17
Stir in cream and food colouring.
18
Beat each egg individually in a small cup with fork.
19
Stir into custard mixture, 1 at a time.
20
Fill tart shells to within 1/4 inch of top.
21
Bake on bottom rack in 300 degree F (150 degree C) oven for about 45 minutes until knife inserted in centre of tart comes out clean and custard is set.
22
Let stand in pan for 10 minutes before removing tarts.
23
Serve warm.

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: TART PASTRY, 1 cup all-purpose flour, 1/4 cup cold lard, cut into 4 pieces, 2 tablespoons cold hard margarine or 2 tablespoons butter, and more.

Yes, Rich Egg Custard Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rich Egg Custard Tarts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions