Super easy Vanilla Custard Tarts prepared and ready to eat in under 30 minutes! These traditional pastries are made with shortcrust pastry shells, a creamy custard filling infused with vanilla bean paste, and topped with fresh raspberries.
Perfect for dessert, parties or high tea!
With its sweet balance of flavours, this classic dessert is sure to leave you wanting more.
From the lusciously creamy homemade vanilla custard to the sweet short pastry base... and of course, the tart fresh raspberries on top.
So simple and yet absolutely irresistible.
If you are in the mood for more sweet tarts, you will also love my Homemade Mini Jam Tarts and Caramel Chocolate Tartlets.
Why You're Going To Love This Recipe
- Full of flavour - the classic combination of vanilla, lemon, and raspberries adds an extra burst of flavour to this old fashioned dessert. And nothing beats homemade egg custard!!
- Quick and easy - these Vanilla Custard Tarts take little time to assemble and are surprisingly easy to make! You only need a few basic ingredients and 25 minutes to create these delicious tarts.
- Crowd pleaser - Vanilla Custard Tarts will surely be a hit with guests at your next party. They're pretty enough for any special occasion but simple enough that anyone can make them with ease!
What You Need
My vanilla tarts with smooth homemade egg custard are made using basic pantry ingredients and a packet of store-bought tart shells:
Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
- Sweet shortcrust party tart shells - these can be found in the bakery section of your local supermarket.
- Full-cream milk - I highly recommend using full cream milk (not skim or light) as it gives the custard a richer, creamier flavour.
- Lemon zest - 1 lemon, very finely grated.
- Eggs - large (approximately 60g each) and at room temperature.
- Caster sugar - also known as superfine sugar. Caster sugar is perfect for this recipe as it dissolves easily into the custard.
- Vanilla extract - or vanilla essence or vanilla bean paste.
- Cornflour - for thickening the custard.
- Fresh raspberries - for decorating.
- Icing sugar - for dusting.
Equipment Required
No fancy equipment is required to make these yummy vanilla custard tarts!
All you need is:
- Saucepan;
- Electric beater;
- Mixing bowls;
- Whisk;
- Plastic wrap.
Alternatively, you can prepare the custard in a Thermomix machine.
Both Thermomix and stove-top methods are included in the recipe card below.
Step By Step Instructions
These tarts look simply irresistible, but it couldn't be easier to make your own homemade Vanilla Custard Tarts!
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Boil The Milk
Heat the milk in a saucepan over medium heat, bringing it almost to a boil.
Once done, remove from the heat and set aside.
Step 2 - Mix The Ingredients
In a separate bowl, use an electric beater to combine the lemon zest, eggs, sugar, and vanilla extract until it's pale and creamy.
Sift the cornflour into the egg mixture, then stir in the hot milk.
Step 3 - Boil To Thicken
Pour the mixture into a clean saucepan and whisk over low heat for 5-8 minutes until it begins to boil.
Keep whisking for another 2-3 minutes or until the custard has thickened slightly.
Step 4 - Cool The Custard
Pour the custard mixture into a container and cover it with plastic wrap, placing it directly over the top of the surface (to prevent a skin from forming).
Chill in the fridge for at least 30 minutes to let it cool and thicken.
Step 5 - Assemble The Tarts
Carefully spoon the cooled custard into the pastry shells, then garnish with raspberries and a light dusting of icing sugar.
Expert Tips
- Use full-cream milk as reduced-fat milk will not thicken as well.
- Be careful not to overcook the custard. Overcooking will cause it to curdle or go lumpy.
- If desired, add a tablespoon of rum or brandy to the custard for extra flavour.
- Leftover vanilla custard tarts can be stored in an airtight container in the fridge for up to 3 days.
- This recipe is not suitable for freezing.
FAQs
Custard tarts are delicious served either warm or cold. If serving warm, ensure the custard has cooled slightly. To heat Vanilla Custard tarts, place them on a baking tray and heat in a slow oven until just warm (they won't take long) and then decorate with raspberries and icing sugar before serving.
Shortcrust pastry has a crumbly, biscuit-like texture, quite different from flaky puff pastry. Shortcrust pastry can be used in both sweet and savoury quiches, pies and tarts. This style of pastry is called "short" because the amount of flour is usually double the amount of fat, allowing it to break apart easily - so you need to be careful when handling the pastry shells.
Of course! If you can't find store-bought pastry shells then you can use defrosted shortcrust pastry sheets or make your own shortcrust pastry using this recipe.
Easy! Simply use vanilla bean paste instead of vanilla extract or vanilla essence as it has a much stronger, more intense flavour.
Related Recipes
Vanilla Custard Tarts can be served as a snack, dessert, or party treat!
Here are a few of my most popular tart recipes:
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Vanilla Custard Tarts
Ingredients
- 12 sweet shortcrust party tart shells store-bought
- 500 g full-cream milk
- zest 1 lemon very finely grated
- 4 eggs
- 100 g caster sugar
- 1 tsp vanilla extract or vanilla essence or vanilla bean paste
- 50 g cornflour
- 125 g fresh raspberries
- 2 tbs icing sugar to dust
Instructions
Conventional Method
- Bring the milk almost to a boil in a saucepan over medium heat.
- Remove from the heat and set aside.
- In a separate bowl, use an electric beater to beat the lemon zest, eggs, sugar and vanilla extract (or paste) in a bowl until pale and creamy.
- Stir the cornflour into the egg mixture.
- Whisk through the milk.
- Pour the mixture into a clean saucepan and whisk over a low heat for 5-8 minutes or until the mixture starts to boil.
- Continue to whisk for 2-3 minutes or until the custard has thickened slightly.
- Pour the mixture into a bowl and cover the top with plastic wrap (to stop the custard from forming a skin).
- Place into the fridge for at least 30 minutes to cool and thicken.
- Spoon the cooled custard into the pastry shells and top with fresh raspberries and icing sugar.
Thermomix Method
- Place the lemon zest, sugar and cornflour into the TM bowl and mill for 10 seconds on Speed 9.
- Add the milk, eggs and vanilla extract (or paste) to the bowl. Cook for 7 minutes, 90 degrees, Speed 4.
- Pour the mixture into a bowl and cover the top with plastic wrap (to stop the custard from forming a skin).
- Place into the fridge for at least 30 minutes to cool and thicken.
- Spoon the cooled custard into the pastry shells and top with fresh raspberries and icing sugar.
Notes
- Use full-cream milk as reduced-fat milk will not thicken as well.
- Be careful not to overcook the custard. Overcooking will cause it to curdle.
- If desired, add a tablespoon of rum or brandy to the custard for extra flavour.
- Leftover tarts can be stored in an airtight container in the fridge for up to 3 days.
- This recipe is not suitable for freezing.
Abby
Why is the milk written in grams? What would be the equivalent in mls??
Lucy
Hi Abby, grams is the most accurate measurement - its equal to 483ml 🙂