top of page

Custard Pie

A traditional recipe to settle the urge for your sweet tooth.

Ready in 8 hours

Serves 6 people


Make sure you cover the base of the tart tray well to avoid the water from touching the tart shell. This would result in a soggy and colourless tart.

Different flavours like lime, berries, nuts, etc can be used.

Refrigeration is important inorder for the custard to not flow out while portioning.

Docking the tart needs to be done very carefully, or would result in a soggy tart.

Colour on the custard is all your choice could be darker also like a baked flan.


For tart:

  • 1½ cup refine flour

  • ½ cup castor sugar

  • ¾ cup cold butter

  • 2 tbsp chilled milk

  • 1 pinch salt

For custard:

  • 1 no yolks

  • 1 no egg

  • 2 tbsp sugar

  • 2 cup milk

  • 1 tsp vanilla essence

  • 2 tbsp corn flour


  1. In a large bowl rub together butter, salt, sugar and flour until it gives you a sand like texture, add milk combine together * do not knead*.

  2. Wrap in a cling film and rest for 15 mins. Meanwhile preheat oven at 180c

  3. On a double boil start whisking together eggs, sugar, milk, cornflour and essence, until it holds the 8 figure or is like a thick sauce, set aside and cool.

  4. Roll out the dough into a 1 cm thickness and place on a tart shell freeze for 10 mins.

  5. Pour the custard in the tart shell and bake with a water bath until the custard is wobbly. This would take about 45 mins then remove the double boiler and bake at convection for 10 mins it gets a good light golden colour.

  6. Refrigerate for 6-7 hours until set well.

11 views0 comments

Recent Posts

See All


bottom of page