Jewish Custard Tart Recipe

Lemon Poppy Seed Muffins Recipe. Image credit: Irene Muller

Layered custard tart: Creamy and beautiful tea time dessert

Keep your recipe book full and your taste buds happy with this delicious tea time layered custard tart to enjoy with your best friends.

Jewish Custard Tart Recipe

Lemon Poppy Seed Muffins Recipe. Image credit: Irene Muller

Everybody’s been baking recently and many of us have kept on going and trying new things. There are so many great recipes to add to your recipe book, and this layered custard tart belongs on one of those pages. With thin layers of cake and creamy homemade vanilla custard, you’ve got a texture and flavour party waiting for you in each slice. This unique sweet treat is a mixture of a tart, cake and pudding. Not only does it taste great, but it looks amazing when you decorate it and cut a slice for yourself and your friends.

Layered custard tart tips

Even though you’ll be making a homemade custard, you’ll be using some custard powder to get you started which will help with the consistency so that you can make layers. The cake slices are thin, so keep an eye on them in the oven. Decorate your tart with more custard, especially when put into a piping bag, and make sure to have some extra cake to crumble over top and maybe some edible flowers.

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Keep your recipe book full and your taste buds happy with this delicious tea time layered custard tart to enjoy with your best friends.

Last updated on 27 February 2023

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Layered custard tart recipe

5 from 2 votes
Recipe by Irene Muller Course: DessertCuisine: GlobalDifficulty: Moderate
Prep time

30

minutes
Cooking time

10

minutes
Total time

40

minutes

Ingredients

  • For the crust
  • 1 tbsp 1 butter

  • 1⁄4 cup 1⁄4 sugar

  • 2 tsp 2 baking powder

  • 2 2 eggs

  • 1 cup 1 flour

  • For the custard filling:
  • 40 ml 40 custard powder

  • 40 ml 40 corn flour

  • 2 ml 2 salt

  • 200 ml 200 sugar

  • 750 ml 750 boiling milk

  • 1 1 beaten egg

  • 5 ml 5 vanilla essence

Method

  • For the crust:
  • Beat the butter and sugar until creamy.
  • Add the eggs one by one.
  • Mix very well after each addition.
  • Add dry ingredients to form a rollable dough.
  • Divide the dough into 6 balls.
  • Roll out each ball very thinly into 6 equal round slices. Keep the leftovers to bake with the round slices.
  • Place in a container with a lid and allow to rest.
  • Preheat the oven to 190°C.
  • After the dough has rested, place it on a prepared baking sheet or in round pans. Bake for 10 minutes. These are fairly flat cakes. Be careful that they do not burn.
  • For the custard filling:
  • Make the custard by mixing the custard powder, corn flour, salt and sugar.
  • Stir in the boiling milk, egg and vanilla essence.
  • Cook slowly until cooked through and thickened.
  • Allow the custard to cool completely, and divide into 5 equal parts.
  • Spread the custard on the 5 crusts and stack them on top of each other, with custard on top.
  • Crumble the leftover crusts on top.
  • Leave in the fridge overnight.

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