This easy custard tart recipe makes buttery pastry cases filled with creamy vanilla custard and topped with cinnamon sugar. Just like the classic bakery favourite!
There’s something nostalgic and comforting about a good old-fashioned custard tart. It reminds me of bakery visits as a kid — the flaky pastry, that silky smooth filling, and the sprinkle of cinnamon sugar on top. Pure magic.
This recipe is super simple (no complicated techniques or hard-to-find ingredients), but the results? Chef’s kiss. Whether you’re baking for morning tea, a family get-together, or just because you’re craving something sweet, these little tarts are bound to hit the spot.
And yes… it’s very hard to stop at just one.
Why you’ll love this recipe
- Classic comfort food – just like your favourite bakery tarts
- Super easy to make – beginner-friendly and no fancy equipment needed
- Flaky and creamy – the perfect contrast in texture
- Great for entertaining – they look fancy, but are secretly simple
- A make-ahead winner – bake them earlier in the day and serve chilled
Can you freeze custard tarts?
If you don’t think you’ll consume this whole batch, or you want to make ahead, you can freeze the custard tarts for up to 3 months. It’s best to freeze well sealed, in an airtight container.
Do custard tarts need to be refrigerated?
Custard tarts can be kept at room temperature for up to 1 day, but store best in the fridge for longevity.
How long do custard tarts last in the fridge?
Custard tarts can be left in an airtight container in the refrigerator for up to 3 days, if you can keep your hands off them for that long!
Step-by-step: How to make easy custard tarts
1. Prep the pastry
Preheat your fan-forced oven to 200ºC. Spray a 12-hole patty pan with baking spray.
Cut 12 circles from the shortcrust pastry sheets (an egg ring or 8cm cutter works well). Gently press each circle into the patty pan holes and prick the bases with a fork.
2. Bake the tart shells
Bake for 10 minutes, or until the pastry is golden. Remove from oven and set aside. Leave the oven on for later.
3. Make the custard filling
In a medium bowl, whisk together:
- 4 egg yolks
- ⅔ cup caster sugar
- 1 tsp vanilla extract
Add 1½ tbsp cornflour and mix well. Then pour in ¼ cup milk, whisking to combine, followed by the remaining 1¾ cups milk. Whisk until smooth.
4. Cook the custard
Pour the custard mixture into a large saucepan. Stir constantly over medium heat for about 10 minutes, or until it just starts to boil and thickens slightly.
5. Fill and bake the tarts
Pour the warm custard into the pre-baked tart shells. Return to the oven and bake for 10–12 minutes, or until the custard is just set and the pastry is golden.
6. Add the final touch
Mix ¼ cup caster sugar with 2 tsp ground cinnamon in a small bowl. Sprinkle generously over the top of each tart while still warm.
Easy Custard Tart Recipe
Description
This simple custard tart recipe creates the most delicious custard tarts with flaky pastry. The question is, can you stop at just one?
Ingredients
2 sheets of frozen shortcrust pastry
4 egg yolks
2/3 cup caster sugar
1 tsp vanilla extract
1 1/2 tablespoon cornflour
2 cups milk
1/4 cup white caster sugar
2 tsp ground cinnamon
Instructions
1. Preheat your fan-forced oven to 200ºC. Spray a 12 hole patty pan with baking spray. Cut 12 circles in the pastry sheets – I find an egg ring is the perfect size {around 8cm in diameter}. Make holes in the base of the pastry with a fork.
2. Bake the tart cases for 10 minutes, until golden. Remove and keep aside, leave the oven on.
3. In a medium-sized bowl, whisk the eggs yolks, vanilla extract and sugar until all combined. Add in the cornflour and mix. Add 1/4 cup of the milk, until combined, and then mix in the rest and whisk until smooth. Transfer to a large saucepan.
4. Over medium heat stir the custard mix constantly for around 10 minutes, or until custard just comes to the boil.
5. Feel each pastry case with custard and bake for 10-12 minutes, or until the pastry is golden.
6. Mix together the sugar and cinnamon in a small bowl, and sprinkle over the top of each tart.
Want more dessert recipes?
I love me an egg white omelette so I always have left over egg yolks – now I know how to upcycle them! So much yum!
This looks so delicious (and amazing!) xx
Custard anything is my favourite! Just made these for a morning tea – in mini-muffin tins – some had a teeny dollop of jam in the bottom, some had cinnamon on top and some had ye olde bakery shop favourite, nutmeg. Thanks for the recipe! x