Custard Tart

This Custard Tart is as yummy as it is fun and impressive. As the tart bakes, it separates into layers: there’s a crust, a custard middle, and a cake layer at the top. So much fun!

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tart

We call this the 1-2-3 tart.

Why? Well, a few reasons… It separates into those 3 layers like I mentioned; it has easy measurements that are either 1, 2, or 3; and everyone always wants 1, 2, and 3 slices! It’s so good!

magically separates

People always ask me how I got it to separate into layers like this.

I just say that it’s magic!

Really though, it separates because of the beaten egg whites; they float to the top of the tart because they’re lighter and fluffier than the custard.

And, this Custard Tart is so easy to make.

I bet your kids would love to help you make this, and the older kids could make it themselves as a special treat.

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I usually serve it with a simple sprinkle of powdered sugar over the top, but you could also sprinkle the tart with granulated sugar and brûlée the top to give it a crunchy sugar shell.

However you serve it, it’s the perfect comforting dessert.

And, that’s not a bad calorie count for a great dessert like this!

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Custard Tart or 1-2-3 Tart Recipe

Custard Tart or 1-2-3 tart

Debi

a super easy dessert that comes together in 1-2-3

5 from 2 votes

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Cook ModePrevent your screen from going to sleep.

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 315 kcal

Ingredients

  

1x2x3x

• 8 tablespoons unsalted butter, melted and cooled plus more for pan
• 2 cups milk
• 1 cup all-purpose flour
• 1 cup sugar
• 3 large eggs separated

Instructions

 

• Preheat oven to 350° F. Lightly butter a 9-inch deep-dish pie plate or tart dish; set aside.
• In a medium bowl, combine milk, flour, sugar, and egg yolks. Whisk to combine. Add butter, and whisk to combine.
• In a separate bowl, whisk egg whites until soft peaks form. Gently, but thoroughly, fold egg whites into milk mixture. Pour into prepared dish, and bake until the custard is golden brown and a toothpick inserted near the center comes out clean, about 45 to 60 minutes.
• Remove from oven, and cool on a wire rack about 5-10 minutes. Cut into wedges, and serve garnished a sprinkle of powdered sugar. Or, sprinkle with granulated sugar and brulee.

Notes

Adapted from Martha Stewart

Nutrition

Calories: 315kcalCarbohydrates: 40gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 98mgSodium: 52mgPotassium: 124mgFiber: 1gSugar: 28gVitamin A: 538IUCalcium: 84mgIron: 1mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword baked, custard, pie, tart

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