Ingredients

For the crust

2 cups all-purpose flour — about 250 g
½ cup powdered sugar — about 100 g
½ cup unsalted butter — about 115 g, softened
1 large egg
1 teaspoon vanilla essence
½ teaspoon baking powder
1 small pinch of salt

For the creamy filling

2 cups full-fat milk
1 cup heavy cream
½ cup granulated sugar
3 large eggs
2 tablespoons cornflour
100 g cream cheese, softened
1 tablespoon butter
1 teaspoon vanilla essence

Optional toppings

Powdered sugar
Fresh strawberries
Blueberries
Whipped cream
A little grated white chocolate

How to Make Creamy Custard Tart

Step 1: Prepare the Dough

Start by making the buttery pastry crust.

Place the softened butter in a large mixing bowl. Add the powdered sugar and mix until the butter becomes creamy and smooth. You can use a hand mixer or simply mix with a wooden spoon.

Add one egg and one teaspoon of vanilla essence. Mix again until everything is well combined.

In another bowl, mix together the all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture. Mix gently until a soft dough forms.

Do not knead the dough too much. Overworking the dough can make the crust hard instead of tender and buttery.

If the dough feels slightly sticky, cover the bowl with plastic wrap and place it in the refrigerator for about 15–20 minutes.

Step 2: Prepare the Baking Pan

For a dessert similar to the picture, use an approximately 8 × 8-inch or 9 × 9-inch square baking pan.

Lightly grease the pan with butter. You can also place parchment paper on the bottom of the pan. Leave some parchment paper hanging over two sides so you can easily lift the tart out after it has cooled.

Take the chilled dough from the refrigerator.

Press it evenly into the bottom of the pan. Use your fingers or the bottom of a flat glass to create an even layer.

Press some of the dough up the sides of the pan to create a raised crust.

Try to keep the crust approximately the same thickness throughout.

Use a fork to make small holes across the bottom of the pastry. These holes help prevent the crust from puffing up during baking.

Step 3: Bake the Crust

Preheat your oven to 180°C (350°F).

Place the prepared crust into the oven and bake for approximately 10–12 minutes.

The crust should become lightly golden around the edges but should not become very dark.

Remove the crust from the oven and allow it to cool for a few minutes.

While the crust is cooling, prepare the creamy custard filling.

Step 4: Prepare the Custard

Pour the full-fat milk and heavy cream into a medium saucepan.

Add the granulated sugar and place the saucepan over medium-low heat.

Stir occasionally until the sugar has completely dissolved and the milk becomes hot.

Do not bring the milk to a rolling boil.

The milk should be hot and steaming but not aggressively bubbling.

While the milk is heating, crack three eggs into a separate mixing bowl.

Add two tablespoons of cornflour and whisk thoroughly.

Keep whisking until there are no visible lumps.

The cornflour helps thicken the filling and gives the finished tart a firm but creamy texture.

Step 5: Temper the Eggs

This is an important step.

You do not want to pour very hot milk directly into the eggs because the eggs could scramble.

Instead, slowly pour a small amount of the hot milk mixture into the eggs while whisking continuously.

Keep whisking as you gradually add more milk.

Once about half of the hot milk has been mixed with the eggs, slowly pour the egg mixture back into the saucepan.

Continue whisking.

Place the saucepan over low heat and cook the mixture gently for several minutes.

The mixture should become slightly thicker.

Do not cook it over high heat and do not allow it to boil.

Step 6: Add Cream Cheese

Once the custard has thickened slightly, remove the saucepan from the heat.

Add:

100 g softened cream cheese
1 tablespoon butter
1 teaspoon vanilla essence

Whisk everything together until the filling is completely smooth.

The cream cheese adds richness and gives the filling a creamy, cheesecake-like texture.

If there are any small lumps remaining, pour the mixture through a fine sieve.

This extra step is optional, but it can make the final filling exceptionally smooth.

Step 7: Fill the Tart

Place the partially baked crust on a flat surface.

Slowly pour the creamy custard into the crust.

Use a spatula to spread the filling evenly if necessary.

Gently tap the baking pan against the countertop once or twice. This can help release any large air bubbles.

Do not fill the pan right to the very top. Leave a little space because the filling may puff slightly while baking.

Step 8: Bake the Filled Tart

Reduce the oven temperature to 160°C (320°F).

Carefully place the filled tart into the oven.

Bake for approximately 30–40 minutes.

The exact time depends on your oven and the depth of your baking pan.

Watch the tart carefully toward the end of the baking time.

The edges should look set, while the center can have a very slight jiggle when the pan is gently moved.

The filling should not look liquid or watery.

Do not overbake the tart. If it is cooked for too long, the custard can become dry or slightly grainy instead of smooth and creamy.

Step 9: Cool the Tart

Remove the tart from the oven and place it on a cooling rack.

Allow it to cool completely at room temperature.

Do not immediately cut the tart while it is hot.

Once the tart has cooled, cover it and place it in the refrigerator for at least 4–6 hours.

For the best texture, refrigerate it overnight.

The filling becomes firmer as it chills, making it much easier to cut into beautiful square pieces like those shown in the picture.

Step 10: Cut and Serve

When the tart is completely chilled, remove it from the refrigerator.

If you used parchment paper, carefully lift the tart from the pan.

Use a sharp knife to cut it into squares or rectangles.

For clean cuts, dip the knife into hot water, wipe it dry, and then slice. Repeat this process between cuts.

The finished tart should have a golden buttery crust and a smooth, thick, creamy filling.

You can serve it plain or decorate it with a light dusting of powdered sugar.

Fresh strawberries, berries, or a small amount of whipped cream also make lovely toppings.

Important Tips for Perfect Custard Tart

Use full-fat dairy

Full-fat milk and cream provide a richer flavor and smoother texture. Low-fat milk can make the filling less creamy.

Keep the heat low

The most important rule when preparing the custard is to avoid high heat. High temperatures can cause the eggs to cook too quickly and become lumpy.

Don’t skip chilling

The tart may look set when it comes out of the oven, but the filling becomes much firmer after refrigeration.

For neat bakery-style slices, chilling is essential.

Don’t overbake

The center should have a slight jiggle when the tart comes out of the oven. It will continue to set while cooling.

Chop and measure ingredients carefully

Baking works best when ingredients are measured accurately. If possible, use a kitchen scale for the flour, butter, and sugar.

Variations

You can easily change this recipe according to your taste.

For a lemon custard tart, add 1 teaspoon of finely grated lemon zest to the filling.

For a coconut version, replace a small amount of the flour with desiccated coconut and sprinkle some coconut over the top.

For a vanilla-rich tart, increase the vanilla essence slightly or use vanilla bean paste.

You can also add a small amount of cinnamon for a warm, fragrant flavor.

For children, a simple vanilla version with powdered sugar on top is usually a lovely option.

Storage

Store the finished custard tart in a covered container in the refrigerator.

Because the filling contains eggs, milk, cream, and cream cheese, it should remain refrigerated.

For the best quality, enjoy it within approximately 3 days.

Keep the tart chilled until you are ready to serve it.

Recipe at a Glance

Preparation time: 25 minutes
Chilling time: 4–6 hours
Baking time: 40–50 minutes
Total time: Approximately 5–7 hours including chilling
Servings: 9–12 pieces
Oven temperature: 180°C for the crust, then 160°C for the filled tart

Final Result

This creamy custard tart has everything you want in a homemade dessert: a buttery golden crust, a rich and silky milk filling, and a beautiful soft texture. The tart is especially delicious when served cold, and the chilled filling makes it possible to cut the dessert into clean, attractive squares.

For the closest look to the picture, use a square baking pan, make the pastry crust slightly raised around the edges, keep the custard layer thick, and refrigerate the finished tart overnight before slicing.

Creamy Custard Tart Recipe – Soft, Rich & Delicious