Silky Egg Custard Tarts: Classic & Fresh Fruit Versions
A batch of creamy egg custard tarts made two ways—smooth traditional custard alongside bright, fruity tarts bursting with berries and tropical chunks. Ideal for satisfying different sweet tooths in one easy bake.
Story
These tarts deliver two delicious experiences in a single batch. The classic version features that irresistible wobbly custard we all love, while the fruit variation adds pops of color and natural sweetness from fresh berries and tropical pieces. Both come together easily with store-bought shells and a simple stovetop custard base.
Ingredients
store-bought tart shells
12 shells
large eggs
3
granulated sugar
80g
whole milk
200ml
heavy cream
100ml
vanilla extract
1 teaspoon
mixed berries and diced tropical fruit
1 cup
salt
a pinch
Instructions
1
Prepare the tart shells
Remove shells from packaging and let them sit at room temperature for about 15 minutes until they become pliable. Use a fork to gently prick the bottoms several times—this little step keeps the shells from puffing up while baking.
2
Blind bake the shells
Heat your oven to 180°C (350°F). Arrange the shells on a baking sheet and pop them in for 10 minutes until they turn lightly golden. Pull them out and let them cool slightly while you prepare the custard.
3
Make the custard base
Crack eggs into a bowl and whisk with sugar until the mixture turns pale and creamy. Pour in the milk, cream, vanilla, and salt. Stir until the sugar fully dissolves. Strain the mixture through a fine mesh sieve to catch any stray egg bits—this ensures that silky-smooth texture we want.
4
Fill and bake classic tarts
Divide the custard evenly among 6 tart shells. Bake for 12-15 minutes until the edges are set but the centers still have a gentle jiggle. The custard will firm up nicely as it cools.
5
Create fruit tarts
Scatter mixed fruit into the remaining 6 shells. Pour custard over the fruit, filling each about three-quarters full. Pop them in the oven alongside the classic tarts and bake for the same amount of time.
6
Cool and serve
Let all tarts rest on the baking sheet for 5 minutes, then move them to a wire rack. Enjoy warm or at room temperature. Keep any leftovers refrigerated for up to 3 days.
