Custard tart

If you're looking for a simple, gluten free recipe to create delicious custard tarts every time, look no further. With buttery crisp pastry and a luxuriously creamy filling, it's no surprise this sweet treat is a classic. What's more, you won't have to worry about getting any soggy pastry bottoms with our recipe too.

Cakes and bakes
Individual custard tarts on a glass stand
  • Preparation time 25 minutes (prep. time)
  • Cooking time 30-40 minutes (cooking time)
  • Serves 12


For the pastry

  • 250g gluten free self-rasing flour
  • 125g butter
  • 40g icing sugar
  • A pinch of salt
  • 1 eggs


For the custard

  • 3 eggs
  • 90g caster sugar
  • 15g vanilla essence
  • 200ml milk
  • 200ml double cream
  • ½ tsp grated nutmeg


  1. For the pastry, place the flour, butter, icing sugar and salt into the bowl of your food processor and pulse until it resembles breadcrumbs.
  2. Add in the egg and pulse again until it starts to come together.  Tip out onto your work surface and knead for a few seconds until it comes together as a soft smooth pastry.
  3. Roll out on your floured work surface and cut out using a 10cm cutter, and press each disc into your muffin tin, pressing gently to fill to the top.
  4. For the custard, place all the custard ingredients into a bowl and whisk until smooth.
  5. Carefully pour the egg custard into the pastry cases, until about 3mm from the top. 
  6. Sprinkle the top with a little nutmeg and place into the oven at 150°C for around 30-40 minutes or until the custard is set but with a slight wobble.
  7. Remove from the oven and leave to cool before removing from the tins.