The tarts are either made as a single large tart from which slices are cut, or as smaller individual tartlets. A version by Marcus Wareing was selected on the BBC television programme Great British Menu as the final course of a banquet to celebrate Queen Elizabeth's 80th birthday. In the UK, the custard tart is regarded as a classic British dish. They are sold in supermarkets and bakeries throughout the UK.
They are available either as individual tarts, generally around 8 cm (3.1 in) across, or as larger tarts intended to be divided into slices.Ĭustard tarts have long been a favourite pastry in Britain and the Commonwealth, where they are often called "egg custard tarts" or simply "egg custards" to distinguish the egg-based filling from the commonly served cornflour-based custards. Unlike egg tart, custard tarts are normally served at room temperature. Modern custard tarts are usually made from shortcrust pastry, eggs, sugar, milk or cream, and vanilla, sprinkled with nutmeg and then baked. Modern versions A fruit-topped tart with custard filling In Portugal, the tarts are dusted with cinnamon in Britain, nutmeg is often used. Often, savoury ingredients such as minced pork or beef marrow were also added (the combining of sweet and savoury ingredients was more common in medieval England), but unlike a modern quiche the custard filling itself was invariably sweet. Tarts could also be prepared with almond milk during times of fasting such as Lent, though this was rather expensive and would have been available only to the well-off. Recipes existed as early as the fourteenth century that would still be recognisable as custard tarts today. Medieval recipes generally included a shortcrust and puff pastry case filled with a mixture of cream, milk, or broth, with eggs, sweeteners such as sugar or honey, and sometimes spices. In 1399, the coronation banquet prepared for Henry IV included "doucettys". Some other names for varieties of custard tarts in the Middle Ages were doucettes and darioles. It is related to the 18th century French term croustade, probably borrowed from the Italian crostata (already mentioned 13th century), derived from crosta ( croûte in French), more probably than the Occitan Occitan: croustado, lit.'tart'. It is derived from Anglo-Norman crust (> English crust) corresponding to French croust. The development of custard is so intimately connected with the custard tart or pie that the word itself comes from Anglo-Norman * crustade (unattested), meaning a kind of pie. Custard tarts or flan pâtissier/parisien are a baked pastry consisting of an outer pastry crust filled with egg custard.
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