Baked Square Custard Tart

Baked Square Custard Tart

This Baked Square Custard Tart has a crisp, buttery pastry crust filled with silky, creamy vanilla custard. It’s simple, elegant, and comforting, with a lightly golden top and a delicate sweetness. It’s wonderful for afternoon tea, brunch, holidays, or an easy homemade dessert.

Ingredients

For the pastry crust

• 1¾ cups (220 g) all-purpose flour
• ¼ cup (50 g) granulated sugar
• ¼ teaspoon salt
• ½ cup (113 g) cold unsalted butter, cut into small cubes
• 1 large egg yolk
• 2–3 tablespoons ice-cold water
• 1 teaspoon vanilla extract

For the custard filling

• 3 large eggs
• 2 large egg yolks
• ½ cup (100 g) granulated sugar
• 2 cups (480 ml) whole milk
• ½ cup (120 ml) heavy cream
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• Freshly grated nutmeg, optional

Instructions

1. Prepare the pastry.
   In a large bowl, whisk together the flour, sugar, and salt.

   Add the cold cubed butter and rub it into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.

2. Add the egg yolk.
   Mix in the egg yolk and vanilla. Add the ice water, one tablespoon at a time, mixing just until the dough begins to come together.

   Don’t add more water than necessary.

3. Chill the dough.
   Form the dough into a flat square, wrap it tightly, and refrigerate for 30–45 minutes.
4. Prepare the pan.
   Grease an 8×8-inch or 9×9-inch square tart pan or baking pan. Line the bottom with parchment paper, leaving some overhang for easy removal.
5. Roll out the pastry.
   Lightly flour your work surface and roll the chilled dough into a square slightly larger than your pan.
6. Fit the crust into the pan.
   Carefully transfer the pastry into the pan. Gently press it into the bottom and up the sides.

   Trim away any excess pastry around the edges. If the dough cracks, simply press it back together with your fingertips.

7. Chill again.
   Refrigerate the prepared crust for another 15–20 minutes. This helps prevent the pastry from shrinking during baking.
8. Blind bake.
   Preheat the oven to 375°F (190°C).

   Line the pastry with parchment paper and fill it with pie weights, dried beans, or uncooked rice.

   Bake for 15 minutes, then carefully remove the parchment and weights.

9. Finish the crust.
   Return the crust to the oven and bake for another 5–8 minutes, until the bottom looks dry and the edges are just beginning to turn golden.
10. Prepare the custard.
    While the crust bakes, whisk the eggs, egg yolks, and sugar together in a bowl until smooth.
11. Warm the milk and cream.
    Heat the milk and heavy cream in a saucepan over medium-low heat until warm and steaming, but do not let it boil.
12. Temper the eggs.
    Slowly pour the warm milk mixture into the egg mixture while whisking continuously.

    Add the vanilla and salt. Strain the custard through a fine-mesh sieve to remove any lumps or bits of cooked egg.

13. Fill the tart.
    Reduce the oven temperature to 325°F (165°C).

    Carefully pour the custard into the warm pastry crust. If desired, sprinkle the top lightly with freshly grated nutmeg.

14. Bake.
    Bake for approximately 35–45 minutes, depending on the depth of your pan.

    The edges should be set while the center should still have a gentle wobble when you carefully move the pan.

15. Cool completely.
    Remove the tart from the oven and place it on a wire rack. Let it cool completely before slicing.

    The custard will continue to set as it cools.

16. Chill and serve.
    For the cleanest slices and creamiest texture, refrigerate the tart for 1–2 hours before cutting.

    Dust with powdered sugar just before serving if desired.

Tips for a Silky Custard

• Don’t boil the milk. Very hot milk can scramble the eggs.
• Straining the custard before baking gives you an especially smooth filling.
• Don’t overbake. The center should still jiggle slightly when you remove the tart from the oven.
• Allow the tart to cool gradually to help prevent cracks.
• For the best pastry, keep the butter and dough cold.

Flavor Variations

Lemon Custard Tart:
Add the finely grated zest of 1 lemon to the custard and replace 1 tablespoon of the milk with fresh lemon juice.

Cinnamon Custard:
Add ½ teaspoon ground cinnamon and a pinch of nutmeg to the filling.

Coconut Custard:
Replace ½ cup of the milk with full-fat coconut milk and sprinkle toasted coconut over the finished tart.

Orange Vanilla:
Add 1 teaspoon orange zest along with the vanilla.

Berry Custard:
Scatter a small amount of fresh raspberries or blueberries over the baked crust before pouring in the custard.

Storage

Store the tart covered in the refrigerator for up to 3 days.

Because the filling contains dairy and eggs, keep it refrigerated rather than leaving it at room temperature for extended periods.

Makes

9–12 square slices

Serve chilled or slightly cool with fresh berries, whipped cream, or a light dusting of powdered sugar. The combination of crisp pastry and smooth vanilla custard makes this a wonderfully simple classic dessert.