Classic Egg Custard Pie is one of my favorite desserts! It’s one of the few foods I cook that all three of our kids absolutely love. Naturally, when I made a batch of Egg Custard Tarts, they couldn’t get enough!
A custard tart is a quintessential dessert that is easy to make and tastes delicious. The crust can be made from either pie dough or puff pastry, and the filling consists of eggs, milk, sugar, vanilla extract, and nutmeg. Once baked in the oven, these tarts are perfect for any occasion!
This recipe makes 30 tarts so it’s great for parties or large gatherings. Plus, it uses muffin tins instead of tart cups to make the whole process faster and easier!
You could be loading a batch of these into the oven in minutes.
Tools and Supplies You’ll Need
To make this recipe, you’ll need a muffin pan, a hand mixer (the Braun MultiQuick 5 Vario Hand Blender works awesome), a large bowl, stockpot, measuring cups, and measuring spoons. You’ll also need a 3-4 inch diameter circle cookie cutter or glass to cut out the pie crust circles that will fit into the muffin pan.
TIP: An ice cream scoop is also recommended to make the task of adding custard to the tart crusts much easier.
Step 1: Make The Crust
Spray muffin pan(s) with nonstick spray to prevent the tarts from sticking. If you have multiple muffin pans, use them to save time and make more tarts per batch.
To save time and for simplicity’s sake, the crust we used in this recipe is refrigerated store-bought pie dough. If you’re following the serving size in this recipe of 30 tarts, you’ll need 3 rolls of the premade dough.
Sprinkle some flour onto a clean working area, and unwrap your pie dough.
Using a 3-4″ diameter glass, cut out your pie dough circles; repeat until they are all cut out. You will need to roll out “scraps” to make the rest.
Add the dough circles to muffins tins and set them aside.
Before starting this step, preheat the oven to 400 degrees F.
Step 2: Prepare The Filling
The filling is a traditional custard and it’s so good! If you’ve never made custard before, you might be surprised to find out how easy it is to make.
The custard filling is made with whole milk, eggs, sugar, and vanilla extract.
First, you’ll add the milk to a small stockpot on the stovetop and warm it on medium heat until tiny bubbles form. It’s important to avoid bringing it to a full boil. You just want to heat it to the point before boiling when tiny bubbles form.
In the meantime, crack the eggs into a large glass bowl and add the sugar, and vanilla extract. Then, using a hand blender, mix this mixture until it’s fully combined and fluffy.
Finally, you’ll need to slowly pour the milk into the bowl of eggs, sugar, and vanilla extract mixture while stirring continuously. Keep stirring until it’s fully combined.
Step 3: Put It All Together
Using an ice cream scoop, carefully fill each dough cup with the mixture. You want to make sure you do not overfill the cups or the custard will overflow the crust and get in-between the crust and the muffin tin. If it does it will caramelize, turn dark, and make them stick.
Once cups are all filled, sprinkle them with nutmeg, and place them in the oven at 400°F for 15 minutes. At the 15 minute mark reduce heat to 350°F and bake another 10 minutes.
Depending on dough thickness, you might need to bake them for a few more minutes. If the centers are still bubbly or not set, cook them for additional one-minute increments until fully set.
Allow custard tarts to cool for at least 5 minutes before removing them. A plastic knife helps to pry them loose if needed.
Repeat the baking process for as many tarts as you need to make.
Storage: Can you Freeze Custard Tarts?
Custard Tarts do not freeze well. If you freeze them, they will separate, get watery and lose texture. They are best eaten within 3 days.
The best way to store them is to refrigerate them for up to 3 days for best taste.
If eating cold custard is not your thing, you can microwave them for 20-30 seconds on medium heat to warm them.
These egg custard tarts are a delicious and easy dessert to make. I hope you enjoy the recipe! Let me know how they turn out for you in the comment below.
Easy Egg Custard Tart Recipe
- Muffin Tins
- Hand Mixer or Whisk
- Large bowl
- conventional oven
- 3" – 4" Cookie Cutter or Drinking Glass (to cut the dough into circles)
- Ice Cream Scoop (optional)
- 2 cups whole milk
- 3 eggs
- 3/4 cup white sugar
- 21 oz pie crust
- 1 egg white
- 1 tsp vanilla extract
- 1/2 tsp nutmeg
- Preheat oven to 400°F.
- Spray muffin tin(s) with nonstick spray.
- Sprinkle some flour on a clean working area, unwrap your pie dough, and place it flat on the floured surface.
- Add the milk to a small stockpot and warm until tiny bubbles form- do not bring it to a boil.2 cups whole milk
- Using a 3-4" diameter glass or (cookie cutter), cut out pie dough circles; repeat until they are all cut out. You will need to roll out "scraps" to make the rest.21 oz pie crust
- Add the dough circles to muffins tins and set aside.21 oz pie crust
- Separate one egg and save the egg white inside a bowl. Brush the egg white onto the edges of the dough.1 egg white
- Crack the eggs into a large glass bowl, add the sugar, and vanilla extract.3 eggs, 3/4 cup white sugar, 1 tsp vanilla extract
- Using a hand blender, mix eggs until fluffy, slowly add in the milk and combine.
- Carefully fill each dough cup with mixture. You want to make sure you do not overfill the cups or the custard will caramelize, turn dark, and make them stick. TIP: Use an ice cream scoop on this step to make it easier.
- Once the dough cups are all filled (you will have extra batter for the remaining tarts), sprinkle a pinch of nutmeg to the top of each.1/2 tsp nutmeg
- Place them in the oven on the center rack. Bake at 400°F for 15 minutes.
- Reduce heat to 350 degrees and bake for an additional 10 minutes.
- Check doneness and remove if done. Depending on dough thickness, you might need to bake them for a few more minutes. Cook them for additional one-minute increments until fully set and golden brown.
- Once done, fill the remaining mixture (if applicable) into dough cups and repeat the baking process.
- Allow custard tarts to cool for at least 5 minutes inside the muffin tins before removing them. A plastic knife helps to pry them loose if needed.
How to Store & Re-heat