Custard tarts have long been a favourite pastry in the
British Isles, and are also widely enjoyed in Australia and New Zealand. They
are often called egg custard tarts or simply egg custards to distinguish the
egg-based filling from the commonly-served cornflour-based custards.
Left: An egg custard
Custard tarts consist of an outer pastry crust, filled with egg custard and
baked. Similar products also exist in other Western European cuisines, and
around the world (see, for example,
Pastel de nata or
Hong Kong egg tart).