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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.
I bet your kids would love to help you make this, and the older kids could make it themselves as a special treat.
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!
And check out my Egg Tarts Recipe for another delicious custard dessert!
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Custard Tart or 1-2-3 Tart Recipe
Custard Tart or 1-2-3 tart
Ingredients
- 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
Nutrition
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.
Sophia
This is amazing!! It’s like those magic cakes I have been seeing. Super easy to make.
Chris
Oh yes, this tart is yummy. I guess you could have 1, 2 or 3 slices of it.
Nicky
This is so easy. I’ll have to try it tonight for dessert. I wonder how it will work with white whole wheat flour? I’m pinning and stumbling this recipe.
Debra
This is heavenly! So easy to make.
Pixie
That is so lovely and very easy to make. I saw the title and thought it was going to be a diffuclt recipe- but it’s easy enough for this average baker!
Jade
Such simple ingredients that come together so effortlessly. The perfect dessert.
anyonita
Your custard tart is really delicious, Debi! I never ever make them, though; always get a cheeky one from the bakery 🙂 So this was a treat.
Becky
mmmmmmmm every layer looks perfect!!! Love custard, love this tart!
April
That is so good! And only 5 ingredients??? I can handle this.
Jessica
It’s great and SO simple!!! I’m thinking of using this as one of the desserts for my cooking demo parties~!
Shelley
I’m a sucker for anything custard-y, and I’ve always loved the magic of desserts that mysteriously separate themselves into layers as they bake! Definitely so fun! Gorgeous pics – what a bummer that I just lodged my fork in my computer screen trying to snag a bite! 😀
Joanne T Ferguson
G’day! These look terrific Debi! YUM!
Cheers! Joanne