Egg and Custard Tart

Egg and Custard Tart

1 h
Grab a spoon and dive in to a creamy egg and custard tart using our lactose-free recipe. It's easy to follow and mouth-wateringly delicious once made.


Step 1
  • To make the pastry, stir the flour and ground almonds together in a large bowl, then add the ®Lactofree Spreadable and rub in with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar.
Step 2
  • Break in the egg and work it into the mixture with your fingers, bringing it together to form a soft dough.
Step 3
  • Tip the dough onto a lightly floured work surface and shape it into a ball. Flatten with your fingers to a disc and wrap in cling film. Leave to chill in the fridge for 30 minutes.
Step 4
  • Preheat the oven to 200C/400F/Gas 6.
Step 5
  • Roll out the sweet pastry on a lightly floured work surface.
Step 6
  • Using an 11cm/4½in fluted cutter, cut out twelve discs and line the muffin tray moulds with the pastry circle. The pastry should overlap the top of the moulds by a few millimetres, so that you can crimp the edges if you wish.
Step 7
  • For the custard filling, warm the ®Lactofree milk in a saucepan, and beat the egg yolks and sugar together in a separate bowl until pale and creamy.
Step 8
  • Pour the ®Lactofree milk onto the egg yolk mixture and stir well, creating little bubbles.
Step 9
  • Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases.
Step 10
  • Sprinkle a small pinch of ground nutmeg into the middle of each tart.
Step 11
  • Bake the tarts in the oven for about 25 minutes - you may need to turn the temperature down to 180C/350F/Gas 4 for the final 10 minutes. You are looking for a very slight dome on the custard, indicating that it is baked. If the custard domes too much this indicates that you have over-cooked the custard, it will have boiled, and will sink back down leaving a big dip. If this does happen you can help rescue it by removing the tarts from the oven immediately and placing the tin in cold water on a cold surface.
Step 12
  • Cool in the tin for 30 minutes and then carefully remove from the moulds. The base of the tarts should be perfectly baked through, without having over-cooked the custard filling.


Custard Filling
Freshly Ground nutmeg
Milk Whole
700 ml
Free Range egg yolks
Caster sugar
90 g
Plain flour
165 g
Ground almonds
25 g
125 g
Caster sugar
55 g
Free Range egg