Best Easy Egg Custard Tart Recipe

Combine flour and salt in a bowl. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing just until a dough forms.

Flatten the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes to ensure flakiness.

Roll out the dough on a lightly floured surface and cut to fit 8 muffin tin wells or tart molds. Press the dough evenly without stretching; trim excess. Chill the lined tin while making the filling.

In a medium bowl, whisk eggs with sugar until the mixture is pale and smooth. Slowly whisk in the milk and vanilla extract until fully combined and frothy.

Preheat oven to 375°F (190°C). Carefully ladle the custard into each tart shell, filling nearly to the top but not over.

Bake tarts for 22–26 minutes, turning the pan halfway through for even coloring. The custard should just set with a slight jiggle—avoid overbaking to keep the filling silky.

Cool in the tin for 10 minutes, then carefully remove the tarts to a rack. Serve warm or at room temperature for best texture.