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Spelt Custard Tart with Nutmeg Pastry Cream

Whole spelt custard tart with nutmeg-speckled filling and golden spelt pastry crust, one slice lifted on marble surface

Custard tart has been baked in British kitchens for centuries, but swapping plain flour for spelt changes the pastry in a way you notice immediately. The base stays crisp without feeling brittle, and it carries a faint toasty note that pairs well with the vanilla custard inside.

The filling is a simple pouring custard - eggs, cream, milk, sugar, and a generous scrape of vanilla. Freshly grated nutmeg on top before baking is non-negotiable. It blooms in the oven and gives the tart its characteristic speckled finish.

This is a recipe where patience matters more than technique. Blind-baking the shell properly and keeping the oven temperature steady are the two steps that separate a clean slice from a soggy one.

You can prepare the pastry and the custard mixture a day ahead. The baked tart keeps well in the fridge for three days and slices better cold than warm.

Why You'll Love This Recipe

  • Spelt pastry stays crisp without turning tough or crumbly
  • Custard sets firmly enough to slice into clean wedges
  • Pastry and filling can both be prepared a day ahead
  • Five-ingredient filling with no specialist equipment needed
Pale vanilla custard being strained through a fine-mesh sieve into a glass jug above a blind-baked spelt tart shell

Ingredient Notes

  • white spelt flour: White spelt gives a lighter pastry than wholegrain spelt while keeping the nutty flavour. Wholegrain spelt works but produces a denser, more crumbly shell.
  • unsalted butter: Cold butter is key for a short, flaky texture. Cut it into small cubes and keep it fridge-cold until the moment you rub it in.
  • egg yolks (pastry): Yolks enrich the pastry and help it hold together without over-working. One whole egg can replace two yolks if that's easier.
  • double cream: Full-fat double cream gives the custard its richness and prevents the filling from turning watery. Single cream or a 50/50 mix with whole milk produces a lighter result.
  • whole milk: Whole milk keeps the custard pourable and gives a softer set. Semi-skimmed also works but the filling may be slightly less rich.
  • vanilla pod: A scraped vanilla pod gives the best flavour and those visible seeds in the custard. One teaspoon of good-quality vanilla bean paste is a fair substitute.
  • caster sugar: Caster sugar dissolves more evenly than granulated in a custard mixture. Light brown sugar adds a faint caramel note if you want a slightly warmer flavour.
  • freshly grated nutmeg: Pre-ground nutmeg is noticeably weaker. A whole nutmeg grated straight over the filled tart takes less than a minute and makes a real difference.
Two slices of spelt custard tart on white plates with whipped cream, raspberries, and a pot of tea on a linen-set table
Prep Time 30 mins
Cook Time 55 mins
Rest Time 60 mins
Total Time 2 hrs 25 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Medium
Cooking Temp: 170  C
Servings: 8
Estimated Cost: 1.80
Calories: 320
Best Season: all_year_round
Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian
Description

Spelt flour brings a slightly nutty depth to the pastry that plain flour can't match, and the custard filling stays soft and just set - firm enough to slice cleanly, without turning rubbery.

Ingredients
    Spelt Shortcrust Pastry
  • 200 g white spelt flour (plus extra for dusting)
  • 100 g unsalted butter (cold, cut into 1 cm cubes)
  • 25 g caster sugar
  • 2 egg yolks (large)
  • 2 tbsp cold water (add one tablespoon at a time)
  • 1 pinch fine sea salt
    • Custard Filling
  • 300 ml double cream
  • 150 ml whole milk
  • 60 g caster sugar
  • 5 egg yolks (large)
  • 1 vanilla pod (split and seeds scraped)
  • 0.5 tsp freshly grated nutmeg (grated directly over the filled tart)
Instructions
    Make the Pastry
  1. 1
    Put the spelt flour, sugar, and salt into a large bowl. Add the cold butter cubes and rub with your fingertips until the mixture looks like coarse breadcrumbs with a few larger flakes still visible.
  2. 2
    Add the egg yolks and one tablespoon of cold water. Mix with a fork until the dough just begins to clump together. Add the second tablespoon of water only if the dough feels dry and crumbly.
  3. 3
    Turn the dough onto a lightly floured surface and press into a flat disc. Wrap in beeswax wrap or cling film and refrigerate for at least 30 minutes.
  4. 4
    Heat the oven to 190°C / 375°F. Roll the chilled dough on a lightly floured surface to about 3 mm thickness. Carefully line a 23 cm loose-bottomed tart tin, pressing the pastry into the sides. Leave a 1 cm overhang above the rim. Refrigerate the lined tin for 20 minutes.
  5. 5
    Line the pastry with baking paper and fill with ceramic baking beans. Blind-bake for 18 minutes until the edges are pale gold. Remove the beans and paper and bake for a further 8 minutes until the base looks dry and feels firm to the touch. Trim the overhanging pastry with a sharp knife. Reduce the oven temperature to 150°C / 300°F.
    6. Make and Pour the Custard
  6. 6
    Combine the cream, milk, and vanilla seeds and pod in a small saucepan over medium-low heat. Warm until small bubbles appear at the edges - do not boil. Remove from heat and leave to steep for 5 minutes. Discard the pod.
  7. 7
    Whisk the egg yolks and sugar in a bowl until the sugar dissolves and the mixture is pale, about 2 minutes. Slowly pour the warm cream mixture into the yolks, whisking constantly.
  8. 8
    Strain the custard through a fine-mesh sieve into a jug. Skim off any foam from the surface.
  9. 9
    Place the blind-baked tart shell on the oven rack, pull the rack out slightly, and carefully pour the custard into the shell until it is about 5 mm from the rim. Grate fresh nutmeg evenly over the surface.
  10. 10
    Slide the rack back slowly and bake at 150°C / 300°F for 28 to 32 minutes. The custard should have a slight wobble in the centre but be set around the edges. An instant-read thermometer inserted into the centre should read 78 to 82°C / 172 to 180°F.
  11. 11
    Remove from the oven and cool in the tin on a wire rack for 1 hour. Refrigerate for at least 1 hour before slicing for the cleanest cut.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 320kcal
% Daily Value *
Total Fat 21g33%
Saturated Fat 12g60%
Cholesterol 215mg72%
Sodium 75mg4%
Potassium 130mg4%
Total Carbohydrate 28g10%
Dietary Fiber 2g8%
Sugars 12g
Protein 7g15%
Vitamin A 820 IU
Calcium 85 mg
Iron 2 mg
Vitamin D 48 IU
Vitamin E 1.2 mg
Vitamin K 4 mcg
Thiamin 0.15 mg
Riboflavin 0.3 mg
Niacin 1.5 mg
Vitamin B6 0.1 mg
Folate 32 mcg
Vitamin B12 0.6 mcg
Phosphorus 140 mg
Magnesium 22 mg
Zinc 0.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Chill the lined tart tin for 20 minutes before blind baking to reduce shrinkage.
  • Use a ceramic tart tin for even base heat and a cleaner release.
  • Strain the custard through a fine-mesh sieve directly into a jug for easy pouring.
  • Grate nutmeg over the surface immediately before the tart goes into the oven.
  • Allow a full hour of cooling at room temperature before refrigerating for the cleanest slices.
Keywords: spelt custard tart, spelt pastry recipe, custard tart with nutmeg, wholegrain custard tart, british spelt dessert

Equipment

  • 23 cm / 9-inch loose-bottomed tart tin
  • rolling pin
  • fine-mesh sieve
  • ceramic baking beans or pie weights
  • instant-read thermometer
  • mixing bowls

Tips

  • Rest the pastry in the fridge for at least 30 minutes before rolling to prevent shrinkage.
  • Blind-bake the shell until the base looks dry and the edges are pale gold before adding custard.
  • Strain the custard mixture through a fine-mesh sieve to remove any cooked egg threads before pouring.
  • Pour the custard into the tart shell while it is still in the oven on a pulled-out rack to avoid spills.
  • Cool the baked tart completely at room temperature before refrigerating - moving it cold prevents condensation on the surface.

Variations

  • Add the zest of one lemon to the custard for a brighter, slightly sharper filling.
  • Replace 30 g of the spelt flour with ground almonds for a more tender, crumbly pastry base.
  • Steep the warm cream with a cinnamon stick instead of vanilla for a spiced winter version.

Storage and Reheating

Store the cooled tart, loosely covered, in the fridge for up to 3 days. The pastry stays reasonably crisp for the first two days and softens slightly by day three.

Serve slices cold or at room temperature. Reheating is not recommended as the custard can split and the pastry loses its texture. If you want a warm tart, bake it fresh and allow it to cool for 30 minutes before slicing.

The unbaked pastry shell can be frozen for up to 1 month. Blind-bake straight from frozen, adding 5 extra minutes to the bake time. The finished tart does not freeze well - the custard turns grainy on thawing.

Serving Suggestions

Cold slices work well on their own, but a spoonful of lightly whipped cream alongside keeps the custard from feeling too dense. A few fresh raspberries or a small pile of blueberries cut through the richness cleanly.

For a more substantial dessert, serve with a small scoop of vanilla ice cream and a drizzle of warm honey. The contrast between cold ice cream and the set custard works well at the table.

At an afternoon tea spread, cut the tart into thinner wedges and serve alongside shortbread and a pot of strong Assam tea. The spelt pastry holds up well at room temperature for a couple of hours without going soggy.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-custard-tart/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!