Custard Tart


An ultra-smooth custard filling is the star of this dessert. Give it a layer of tartness by topping the treat with a handful of fresh berries before serving.


  • 8 tablespoons (1 stick) unsalted butter, melted and cooled, plus more for pan

  • 2 cups milk

  • 1 cup all-purpose flour

  • 1 cup sugar

  • 3 large eggs, separated

  • Fresh berries, for serving


  1. Heat oven to 350 degrees. Lightly butter a 9-inch pie plate; set aside.

  2. In a medium bowl, combine milk, flour, sugar, and egg yolks. Whisk to combine. Add butter, and whisk to combine.

  3. In a separate bowl, whisk egg whites to soft peaks with a wire whisk.

  4. Gently but thoroughly fold egg whites into milk mixture. Scrape into prepared pie plate, and bake until the custard is golden brown and a toothpick inserted near the center comes out clean, 45 minutes to 1 hour. Cool on a wire rack until lukewarm. Cut into wedges, and serve garnished with berries.

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