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Custard Pastry Recipe

Custard Pastry is a popular Indian Dessert
Author :
On :
Thursday, 17 August, 2017
Category :
Kid-Friendly Recipe
Course :
Dessert Recipe
Cuisine :
Indian Recipe
Technique :
Slow-Cooked Recipe
Difficulty :
Preparation Time :
30 mins
Servings :
More than 10 pieces
Rated 4 based on 100 votes

Take a look at more Dessert Recipes. You may also want to try Healthy Chocolate Raspberry, Best Sweet Rice, Easy Rainbow Surprise


  • For the pastry:
  • 235 g - plain flour
  • 75 g - castor Sugar
  • 115 g - unsalted cold Butter
  • 1/2 tsp - vanilla extract
  • 1 - large Egg and a Egg yolk
  • A pinch - salt
  • For the pastry cream:
  • 500 ml - Milk
  • 65 g - Sugar
  • 3 tbsp - plain flour
  • 1 tsp - vanilla extract
  • 2 - large Egg
  • 1 tsp - grated Nutmeg
  • How to Make Custard Pastry:

    1. Prepare the pastry:
    2. Sift the flour and salt in a large bowl. Whisk together egg in a small bowl. Add the sugar to the flour mixture and mix well.
    3. Add the butter in the flour mixture and work with hands gently until it resembles fine breadcrumbs. Finally add the egg and knead the dough together
    4. Flatten the dough, wrap it in a cling film and refrigerate for minimum of two hours or overnight.
    5. Prepare the pastry cream:
    6. Whisk together the egg and sugar until it resembles very pale and creamy. Add the flour to the egg mixture and whisk well until it gets incorporated.
    7. Heat the milk and extract in a pan until it reaches just under boiling point. Pour the milk little by little into the egg mixture and whisk well. Return the mixture to the heat again and keep stirring well until it becomes thick custard.
    8. Pour the custard in a bowl and cover the top with cling film to avoid forming film on top. Allow the filling to cool completely, you can make it the previous day and store it in the refrigerator.
    9. Assemble the tart:
    10. Preheat the oven to 180 degree Celsius.
    11. Take the dough out from the refrigerator, roll it out between two cling film or parchment paper. Gently place the rolled dough in a greased tart tin. Press the edges down. Prick with a fork all over the dough. Trim all the dough in the sides. Place a parchment paper on top of the dough and fill with baking beans. Blind bake for 5 mins
    12. Allow it to cool completely. Pour the custard inside the tart case. Sprinkle the grated nutmeg on top. Bake for 35 to 40 mins or until golden brown on sides.
    13. Let it cool down for a while and serve it into wedges.
    14. Recipe Courtesy: Taste of Pearl City


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