What do egg custard tarts taste like?

Legacy_user

These seem to be quite cheap and not that high in sugar, but what do they taste like? egg? :undecided:

tanith

They taste of creamy custard why not just try one!

Nada666

Like egg custard on a tart. I would suggest a non-verbal approach to investigate further.

TravellingAbuela

Yummy just like a creamy custard on pastry. DGD hates eggs but happily scoffs these when I make them!

DigForVictory

Mildly sweet, vaguely creamy pap. In a probably fragile pastry shell. When bought from supermarkets. Utterly delicious homemade (so long as singed pastry is trimmed away.)
An easy way to stoke protein as well as carbs into the picky nibblers & an essential restorative post-exams/tests for my lads!
Enjoy...

pigpen

I hate them.. I think they have the consistency of thick mucus and similar colour.. with that nasty combination of sweet custardy slime and bland and powdery pastry.. and so messy..


Buy one or make a batch and see!! Each to their own!!

Lilyplonk

Apart from the taste , they're a bit like Marmite - folks either love 'em or hate 'em.

DS1 (age 41) adores 'em - given to him by my ex-OH's mum when he was a baby - so they're his 'go-to-comfort-food'.

OH hates 'em with a vengeance - can't abide anything milky/creamy/over sweet!

DPJames

It's hard to describe, but they taste a little bit like egg custard on top of a tart base. They're not awful, but they're defo not in the vanilla slice league, if you know what I mean.
When you bite into one, you'll realise why they're cheap.

Gigervamp

I love them! Gooey and eggy with a hint of nutmeg. Yum!

easy

really cheap ones are horrid, but a good quality egg-custard is really lush !!
Sainsburys are perfectly acceptable, Tescos less so.


Home-made is obviously best if you have a knack for baking. If you can get rich duck-eggs even better.

http://www.deliaonline.com/recipes/cuisine/european/english/english-custard-tart.html

Runnerduck

we love them and i make lots every week, to make little ones line 12 custard tart cases with pastry, bake blind, then boil half a pint of milk with 2 tablespoons of castor sugar in, when it comes to the boil take off the heat , meanwhile put 2 eggs in a mixer and just very lightly beat, with the mixer still going slowly add the boiled milk mixture whisk until its blended but try not to get it too frothy, if it does get too frothy just leave stand a few minutes, then strain into a jug, carefully pour into the cases and sprinkle nutmeg on top, put carefully in the oven at 180 degrees c until the custard is set. put in the fridge when cool