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How to bake a duck egg custard tart

Executive chef at Stanley House Hotel and Spa, Steve Williams, shares his recipe for a richer version of a classic egg custard tart.


Sweet pastry

  • 125g Plain Flour
  • 25g icing sugar
  • 75g butter
  • 1 egg yolk
  • Approximately 15g water – to bind

Custard mix

  • 9 duck egg yolks or 270g
  • 75g caster sugar
  • 500g whipping cream
  • Whole nutmeg

Method: for the pastry

  1. Place all dry ingredients into a mixing bowl and mix well
  2. Add yolk and water and just bring together. Do not over mix as this will tighten the dough.
  3. Wrap in Clingfilm and refrigerate for at least two hours
  4. Take from the fridge, roll out and line an 8” tart case. Leave to rest for 30 minutes
  5. Blind bake the case at 160*C for approximately 30 minutes or until crisp and golden
  6. Drop the oven temp to 130*C
  7. Check to ensure there are no holes or cracks

Method: for the custard mix

  1. Place cream in a thick bottomed pan and warm up
  2. Mix yolks and sugar until creamed, add the warm cream and mix well
  3. Skim off any froth from the top of the custard mix
  4. Pour into the tart case
  5. Grate a little nutmeg evenly over the custard and cook at 130*C for approximately 30 minutes until set
  6. Leave to cool

To serve

  1. When room temperature, cut and serve with stewed prunes and vanilla ice cream
  2. Enjoy!