Butter Baked Custard Tart recipe

Name: Butter Baked Custard Tart
Total time: 55 min
Yield: 6 servings
Cuisine: British
Ingredients: 4 Eggs; 350ml Milk; 100g Yoghurt; 40g Butter; 1 tbsp Water

A rich, smooth custard tart with a delicately set filling and buttery flavour. It is elegant enough for guests but straightforward enough for home baking.

55 min · Medium · British Jump to method

Ingredients

6 servings

4 Eggs
350ml Milk
100g Yoghurt
40g Butter
1 tbsp Water

Nutrition	Per serving
Calories	188 kcal
Protein	8.4 g
Carbohydrates	4.8 g
Fat	14 g
Saturated fat	7.7 g
Fibre	0 g
Sugar	4.8 g
Sodium	64 mg

Why this works

A rich, relatively high-fat custard tart filling with moderate protein and fairly low sugar per serving, but not a low-calorie option due to the butter and whole dairy ingredients.

Protein from eggs and dairy. Eggs, milk and yoghurt contribute a moderate amount of complete protein, which supports satiety and tissue maintenance.

Calcium and B12. Milk and yoghurt provide calcium, and eggs/dairy contribute vitamin B12, both useful for bone health and red blood cell formation.

Higher saturated fat. Butter and full-fat dairy increase saturated fat, so this recipe may be less suitable for those aiming to lower LDL cholesterol.

Method

Preheat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4) and grease a tart tin with butter.
Whisk the eggs, milk and yoghurt together until completely smooth.
Melt the butter and stir it into the custard mixture.
Pour the custard into the tin and place the tin on a baking tray.
Bake for 35-40 minutes until just set with a slight wobble in the centre. Cool before serving.

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