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!
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!
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.
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)!
Custard Tart or 1-2-3 Tart Recipe
Custard Tart or 1-2-3 tart
Ingredients
- 8 tablespoons 1 stick 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
This looks and sounds amazing!! Is it like those magic cakes I have been seeing?
Oh yes, this tart looks yummy. I guess you could have 1, 2 or 3 slices of it.
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.
Sophia, I don’t think I’ve been seeing those same cakes. This one’s been around for many years. I first started making it in 1997 or so. It’s super easy & way yummy. I know you’ll love it!
Nicky, Please let me know, I’d be really curious. I bet it would work well, the whole wheat would soak up some of the butter in the recipe. Oh, yes, sounds like a great idea!
This looks heavenly!
That looks so lovely and very easy to make. I saw the title and thought it was going to be a diffuclt recipe- but it looks easy enough for this average baker to try!
MMM… I’m gonna have to buy some milk and try this!
Your custard tart really looks delicious, Debi! I never ever make them, though; always get a cheeky one from the bakery 🙂
Anyonita, it’s so easy you can do it! BTW, I love the word “cheeky”. I have a good friend who lives in the London area and she uses those lovely British words as well. Always makes me smile! 🙂
mmmmmmmm every layer looks perfect!!! Love custard, love this tart!
That looks so good! And only 5 ingredients??? I’m in!
Looks great and SO simple!!! I’m thinking of using this as one of the desserts for my cooking demo parties~!
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! 😀
bwa ha ha! Funny! As always, thanks so much for the comment love, Shelley! 🙂
Oh, that’s awesome Jessica! It’d be a perfect one for a demo party! I’m so happy you like! 🙂
G’day! These look terrific Debi! YUM!
Cheers! Joanne