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Caramel Custard Tart

Serves 8


  • 1 1/2 cups plain flour
  • 2 tablespoons caster sugar
  • 100g Australian butter, cubed
  • 1 egg yolk
  • 1/2 cup Australian milk
  • 40g Australian butter, extra
  • 1/4 cup brown sugar
  • 1 teaspoon golden syrup
  • 1 tablespoon Australian condensed milk
  • 150ml Australian milk, extra
  • 150ml Australian evaporated milk
  • 3 eggs
Download Recipe (PDF)


  1. For the pastry, sift flour and caster sugar together. Rub in butter until mixture resembles fine breadcrumbs. Whisk together egg yolk and milk and gradually add to the flour mixture until mixture forms a ball. Knead on a lightly floured board until smooth. Roll out to line a 20cm buttered pie dish.
  2. For the filling, place extra butter, brown sugar, golden syrup and condensed milk into a saucepan. Stir gently until sugar dissolves and the syrup caramelises. Whisk the extra milk, evaporated milk and eggs together and add to the caramel mixture, whisking until well combined. Pour into prepared pie dish and bake at 200C for 10 minutes then reduce heat to 160C and cook for further 40 minutes or until set. Allow to cool slightly before slicing.


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