Baked buffalo custard tart

Buffalo milk is nutritious, pure white in colour and wonderfully smooth in texture, making it ideal to use in Mark Sargeant's elegant custard tart
By Mark Sargeant
Baked buffalo custard tart
  • Rating:
  • Serves: 4-6
  • Cook Time: 55 minutes
  • Prep Time: 35 minutes plus 15 minutes chilling
  • Effort: medium


For the pastry

  • 150 g plain flour
  • 80 g butter, cubed

For the filling

  • 3 large eggs, plus 3 large egg yolks, lightly beaten
  • 50 g caster sugar
  • 570 ml buffalo milk, or whole cow's milk
  • 1/2 tsp vanilla extract
  • 1 whole nutmeg, freshly grated

Tips and Suggestions

As a shortcut, replace the home-made pastry with 250g bought shortcrust pastry to line the tart tin with.


1. For the pastry: place the flour, butter and a pinch of salt into a large bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine bread crumbs, working as quickly as possible to prevent the dough becoming warm. Stir in 2-3 tbsp cold water with a knife, adding just enough until the dough comes together. Stir in more cold water a teaspoonful at a time if the mixture is too dry. Wrap the dough in clingfilm and chill for about 15 minutes.

2. Preheat the oven to 200C/180C fan/gas 6.

3. On a lightly floured work surface, gently roll the pastry so that it's large enough to line an 18cm x 4cm round, deep tart tin. Be careful not to over-stretch the pastry whilst rolling out or it may shrink in the oven. Line the tin with the pastry, easing it gently into the sides, again without over-stretching it. Bake the pastry case blind ' line it with parchment paper and fill with baking beans ' for 10-15 minutes until the pastry is set. Remove the paper and beans, brush the pastry with a little of the beaten egg and return to the oven for another 8-10 minutes or until the pastry case is pale golden.

4. For the filling: in a large bowl beat the eggs and egg yolks lightly with the sugar. Warm the milk to a gentle simmer (be careful not to overheat it or it will curdle the eggs) then pour slowly over the beaten eggs, stirring constantly. Stir in the vanilla extract. Place the pastry case on a baking sheet. Pour the egg and milk mixture through a sieve into the prepared pastry case. Sprinkle generously with freshly grated nutmeg.

5. Bake for 10 minutes to brown the pastry a bit more, then lower the temperature to 180C/fan 160C/gas 4 and continue baking for a further 20 minutes or until the custard is just set. Remove from the oven and cool before removing from the tin. Serve warm or cold.

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