Rich Egg Custard Tarts

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“A sweet, smooth, egg-tasting custard in a light, flaky pastry. Taken from the cookbook, "Company's Coming: Weekend Cooking". Prep time includes chill time.”
2hrs 45mins
6-9 tarts

Ingredients Nutrition


  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.

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