French custard tart

French custard tart
Custard pie is made with a shortcrust pastry base, and filled with an egg vanilla "custard" mix (prepared beforehand). Filling and pastry cook together in the oven.

It's a great classic of the French bakery, found in all good shops.
434K 23× 4.0/5 based on 120 reviews
Grade this recipe:

Last modified on: July 13th 2022

Keywords for this recipe:
For 1 French custard tart, you will need:

How long will it take?
Time required for this recipe:
PreparationCookingStart to finish
20 min.50 min.1 hour 10 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe

Stage 1 - 10 min.
French custard tart
Spread out 1 13 cup Shortcrust pastry (pâte brisée) in a 8 inches (20 cm) mould, following these tips.

Put on standby in the fridge.

Stage 2 - 2 min.
French custard tart
Prepare 0 kg 3 g Paris flan filling.

Preheat your oven to 200°C (390°F).

Stage 3 - 3 min.
French custard tart
Remove pastry case from fridge, trim and neaten edges with a knife and prick all over bottom with a fork or a pique-vite.

Stage 4 - 3 min.
French custard tart
Pour mixture into the pastry case.

Note that we put hot cream on dough, a bit unusual but necessary to reduce cooking time.

Stage 5 - 50 min.
French custard tart
And immediately put in the oven for about 50 minutes.

Stage 6 - 2 min.
French custard tart
You can glaze (with apricot jelly) top for a shiny dessert.

Stage 7
French custard tart
Taste imperatively cold, your flan can also very well wait for a full night in the fridge.
Several days in the fridge, covered by a plastic film.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
3,805 Kcal or 15,931 Kj580 gr2,878 gr2,434 gr
190 %223 %272 %369 %
Per 100 g
Energetic valueProteins CarbohydratesFats
346 Kcal or 1,449 Kj53 gr262 gr221 gr
17 %20 %25 %34 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Gluten, Milk, Egg, Nuts
How much will it cost?
  • For 1 French custard tart : 5.42 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Paris flan fillingParis flan filling: You can get more informations, or check-out other recipes which use it, for example: Parisian-style chocolate custard tart, Pear and chocolate Paris puddings, Caramelised apple custards, Black sesame flan, Caramelized pear custard tart, ... All
Shortcrust pastry (pâte brisée)Shortcrust pastry (pâte brisée): You can get more informations, or check-out other recipes which use it, for example: Potimarron and Parmesan tart, Angevin plum pâté, Tarte à l'coloche, Deep leek and potato quiche, Salmon and leek fondue tart, ... All
Other recipes you may also like
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
325K5 1 hour 13 min. May 8th 2020
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
349K4.0 1 hour 11 min. February 21th 2011
Exotic fruit tart
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
309K5 2 hours 23 min. May 27th 2020
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
356K4.3 1 hour 14 min. March 17th 2011
Express apple tart
Express apple tart
A fine apple tart, very quick to make.
359K 24.6 51 min. April 8th 2020
News list of

Sign up to receive the latest recipes (next batch due to be sent on 2024-07-21)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
The 23 comments already posted on this recipe
  • Hi,

    No, instead you can use vanilla powder or extract.
    Posted by jh december 17th 2015 at 16:29 n° 23
  • Hi, Sorry instead of the 1/2 vanilla pod can I use custard powder?
    Posted by Anonymous december 17th 2015 at 15:42 n° 22
  • Hi,

    No, it's not necessary, but you should absolutely use a cold custard to put in the pastry, otherwise it will melt the pastry and make a sad result.

    Carry on Els! you will succeed, I'm sure...
    Posted by jh august 20th 2014 at 21:44 n° 21
  • Hi,
    I'm hoping you might read this before I attempt the tart tomorrow... Have made the pastry and will line the tin with it. Do you need to blind bake the pastry before adding the custard? I am nervous of having a soggy bottom pastry!
    Thank you!
    Posted by Els august 20th 2014 at 18:59 n° 20
  • 1) yes it is a fan oven, but it's not really necessary for this recipe
    2) bottom preferably
    Posted by jh june 3rd 2014 at 08:16 n° 19
  • Thanks fir recipe, had continental market today in Kilmarnock and bout custard tart, tasted amazing, goi to try this at the weekend.
    2 questions, is your over a fan oven? Just working out if it needs to be 180 if fan.
    Lastly, top shelf or bottom?

    Cheers for easy instructions.
    Posted by Craig june 2nd 2014 at 00:16 n° 18
  • I don't buy, I made them.
    Posted by jh may 21th 2014 at 08:41 n° 17
  • Where do you buy French Custard Tarts?
    Posted by Abby may 21th 2014 at 01:36 n° 16
  • It's indicated in the recipe.
    Posted by jh november 28th 2012 at 17:28 n° 15
  • How many degrees when in the oven? ;)
    Posted by Anonymous november 28th 2012 at 15:41 n° 14
  • About 23 cm.
    Posted by jh september 17th 2012 at 18:00 n° 13
  • What size tart mould? diameter.
    Posted by Mrs Fierce september 15th 2012 at 18:51 n° 12
  • Yes sir!
    Posted by Anonymous august 29th 2012 at 18:04 n° 11
  • I wanted to create my favourite French tart that I always buy on holiday.
    This recipe comes close but the French just seem to be on another level with their patisseries.
    Posted by Sir Alan Johnson august 27th 2012 at 19:34 n° 10
  • I too have been to a French Market today and bought a delicious custard tart which looked just like your recipe the only addition was a sprinkling of coconut on the top.
    I think cornflour in the US is called cornstarch and caster sugar is midway between granulated and the very fine sugar that you'd use for icing cakes. If I haven't got caster sugar in the cupboard, I give it a quick whizz in a blender or liquidizer - just to break down the grains a little.
    I look forward to trying out your recipe - thank you !
    Posted by ad november 27th 2011 at 20:40 n° 9
  • Thank you so much for your advice! I hope this turns out just as my Grandfather and I remembered.
    Posted by Brittany november 24th 2011 at 06:32 n° 8
  • With recipe originally in French, then translated by an English lady, it sound, of course, so British...
    To try to help you I can say that caster sugar, is powdered white sugar, the same you can put in your coffee in restaurants, and corn flour is a very very fine and white powder, frequently buy on trademark "Maizena" in Europe.
    Posted by jh november 18th 2011 at 14:33 n° 7
  • I am in the US and have been searching for this recipe for YEARS! My Grandfather and I ate this pastry every day we were in Paris when I was a teenager, and I would love to surprise and make it for him. We still talk about how tasty it was to this day! I would like to know if someone could translate to me what cornflour is because the only corn flour I know of over here is gritty and used for cornbread. Also, please explain caster sugar. Is that the same thing as granulated sugar or would it be considered confectioner's sugar. Thank you for your help!
    Posted by Brittany november 18th 2011 at 06:59 n° 6
  • This is an excellent recipe, easy to follow with great results. Instead of doing one large tart, I made 12 small ones, so had lots of pastry and custard left over! They were very popular with my nephew and nieces, who are demanding that I make some more! This is a particularly good custard recipe, which I will use always from now on. Many thanks.
    Posted by James june 26th 2011 at 18:39 n° 5
  • Came out perfect and tastes delicious thanks !!
    Posted by jj june 25th 2011 at 16:35 n° 4
  • No, full eggs, as indicated in the ingredients list.
    Posted by jh november 10th 2010 at 19:22 n° 3
  • Came out too eggy and corn tasting. Is only the egg yolk supposed to be used?
    Posted by Anonymous november 10th 2010 at 13:57 n° 2
  • I remember the pie my mom made when i was young.a custard pie with gram cracker crust.dose any one know the recipe?i would love to no it.
    Posted by Anonymous august 5th 2010 at 22:37 n° 1
Follow this recipe (as 3 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page