Whenever we visited my grandma’s house she would always have egg custard tarts.

Well I wasn’t diagnosed with coeliacs then and loved them.

I always had the gluten free version of these Egg Custard Tarts on the market stall as it was a good way of using up any left over pastry.

You have them as individual tarts or make a family sized one, it’s up to you.

So here is my gluten free egg custard tart recipe.



  1. Preheat the oven 180c / 160c fan / gas 4
  2. Line the tart tin with the pastry cover with greaseproof paper and baking beans and blind bake for 10 minutes put on a baking tray.
  3. In a saucepan bring the cream and milk to near boiling.
  4. In a bowl add the caster sugar, eggs and egg yolks and whisk together thoroughly.
  5. Pour the milk on to the egg mix and whisk together.
  6. When the pastry is done turn the oven down to 160c / 140c fan / gas 3
  7. With a fine sieve pour the egg mixture in the tart base.
  8. Put back on the oven and bake for 40 minutes.
  9. This is where you find any holes in the pastry so the baking tray will catch them.

Leave to cool in the tray and enjoy x

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Gluten Free Egg Custard Tart Recipe
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