Do custard tarts have eggs in them? Understanding the Nutrients

November 10, 2025 •

4 min read

Historically, Portuguese monks created the famous pastéis de nata (a type of custard tart) using leftover egg yolks from starching clothes. While modern variations exist, the traditional answer to the question, 'Do custard tarts have eggs in them?' is a definitive yes, as eggs are a key ingredient for both texture and flavor.

Quick Summary

This article explores the role of eggs in traditional custard tarts, detailing their function in creating a creamy filling and binding the pastry. It also covers the nutritional aspects of these ingredients and presents viable, delicious alternatives for those on egg-free diets or with allergies.

Key Points

Eggs are traditional: Classic custard tarts use eggs as a primary ingredient for both the filling and sometimes the pastry.
Eggs act as a thickener: The proteins in egg yolks coagulate when heated, giving the custard its signature smooth, set texture.
Richness and color: Eggs, particularly yolks, contribute to the creamy mouthfeel and golden hue of the custard.
Vegan alternatives exist: Egg-free custard tarts are made using plant-based thickeners like cornstarch, agar-agar, or custard powder.
Historical origins: The use of eggs in custards has historical roots in monasteries, where monks utilized leftover egg yolks.
Nutritional variations: The nutritional profile differs significantly between traditional egg-based tarts and their vegan counterparts, especially concerning cholesterol and fat.

The Traditional Role of Eggs in Custard Tarts

Traditional custard tarts, whether the British classic or the Portuguese pastel de nata, rely heavily on eggs for their defining characteristics. The eggs play a dual role, contributing not only to the custard filling but often to the shortcrust pastry as well. In the filling, eggs act as a critical thickening agent. The proteins within the egg yolks, in particular, coagulate when heated, transforming the milk and sugar mixture into a smooth, set custard. Without this coagulation, the filling would remain a runny, unappealing liquid.

Furthermore, eggs, and especially the yolks, contribute to the rich, golden color and luxurious mouthfeel of a high-quality custard. This is particularly true for recipes calling for additional egg yolks, which increase the fat content and add a silkier texture. The distinctive caramelization on the surface of some baked custards is also a result of the sugars and proteins in the egg-rich filling browning under high heat.

Eggs in the Pastry

Beyond the filling, some traditional shortcrust pastry recipes for custard tarts also incorporate eggs or egg yolks. This serves to enrich the dough, improve its texture, and add a binding element that holds the pastry together. This richness from the egg-enriched dough complements the creamy, sweet filling, creating a perfect balance of textures and flavors. The combination of a flaky, buttery crust and a smooth, rich filling is what makes a custard tart a beloved classic.

Nutritional Considerations of Egg-Based Tarts

Understanding the nutritional profile of a traditional custard tart helps in making informed dietary choices. A typical tart contains a blend of carbohydrates from the pastry and sugar, fat from the pastry and egg yolks, and protein from the eggs and milk. While delicious, they are a treat to be enjoyed in moderation rather than a staple of a nutrition-focused diet. The calorie count can be significant, varying based on the recipe and size. Ingredients like refined sugar and saturated fats are present, so balancing this indulgence with nutrient-dense foods is essential for overall health.

Healthful Swaps for Nutritional Balance

Use whole-grain flour: Substituting some or all of the white flour with whole-grain options can add fiber and nutrients to the crust.
Reduce sugar content: Many recipes can have the sugar reduced without sacrificing flavor. Consider using natural sweeteners or simply scaling back the amount.
Opt for leaner milk: Using lower-fat milk instead of full-cream can slightly reduce the fat and calorie content of the custard filling.
Add nutrient-rich toppings: Garnishing with fresh berries or a sprinkle of toasted nuts can introduce vitamins, antioxidants, and healthy fats.

Vegan and Egg-Free Alternatives

For those with egg allergies, dietary restrictions, or following a vegan lifestyle, enjoying a custard tart is still possible. The key is to replace the egg's functional properties—binding, thickening, and richness—with plant-based alternatives.

Thickening Agents for Egg-Free Custards

Vegan recipes substitute eggs by using plant-based ingredients that can thicken and set the custard when heated. Common alternatives include:

Cornstarch/Cornflour: This is a very common and effective thickener for making creamy custards without eggs.
Agar-agar: A plant-based gelatin derived from seaweed, agar-agar is an excellent setting agent for firm, sliceable custards.
Custard powder: Many commercial custard powders are vegan and contain cornstarch and flavorings to create a thick, creamy filling.
Tofu: Silken tofu can be blended into a creamy base for vegan baked custards, providing a smooth texture.

Table: Traditional vs. Vegan Custard Tarts


Feature	Traditional Custard Tart	Vegan Custard Tart
Binding/Thickening Agent	Egg yolks and/or whole eggs	Cornstarch, custard powder, agar-agar
Richness	Provided by egg yolks and dairy cream	Derived from canned coconut cream, vegan butter, or silken tofu
Pastry Dough	Often contains an egg yolk for richness	Uses vegan butter or margarine instead of dairy butter
Creaminess	Achieved through the coagulation of egg proteins	Achieved by using thick plant-based milk (e.g., barista-style oat or soy)
Color	Natural golden hue from egg yolks	Often enhanced with a pinch of turmeric for a golden color
Nutritional Profile	Higher in cholesterol and saturated fat	Typically lower in cholesterol, can vary in fat depending on vegan butter/cream used

The History Behind the Eggs

As mentioned in the introduction, the inclusion of eggs in custard tarts has a fascinating origin rooted in monastic traditions. Monks and nuns used large quantities of egg whites for various purposes, such as starching religious habits. This left them with a surplus of nutritious egg yolks. Resourceful as they were, they developed recipes to use these extra yolks, resulting in the creation of rich, delectable custards and pastries. This tradition is particularly famous in Portugal, where the pastel de nata was born in the Jerónimos Monastery in Lisbon.

Conclusion

So, do custard tarts have eggs in them? The answer is unequivocally yes, in their classic and traditional form. Eggs are the central component of a traditional custard, providing the necessary thickening, rich texture, and golden color. However, for those with dietary needs or preferences, modern baking has provided excellent vegan and egg-free alternatives that utilize plant-based thickeners and fats. Whether you prefer the authentic, egg-rich version or a vegan-friendly substitute, the simple pleasure of a creamy, flaky tart is something everyone can enjoy.

Frequently Asked Questions

The primary function of eggs in a traditional custard tart is to act as a thickening agent. When heated, the egg proteins coagulate and set, turning the liquid milk and sugar mixture into a solid, creamy custard.

Yes, it is possible to make a custard tart without eggs by using alternative thickening agents. Common substitutes include cornstarch, custard powder, agar-agar, or silken tofu to achieve a similar creamy texture.

No, not all custard tarts contain eggs. While traditional recipes rely on eggs, many vegan or egg-free versions are available that use plant-based ingredients to achieve a similar result.

Some recipes call for just egg yolks because they contain more fat, which provides a richer, creamier flavor and a silkier texture to the custard compared to using whole eggs.

The tradition of using eggs in custard tarts, particularly the pastel de nata, originated in monasteries in Portugal. Monks and nuns used egg whites for starching clothes, leaving them with an abundance of egg yolks which they incorporated into pastries.

A traditional custard tart, made with eggs and dairy, will contain cholesterol and potentially higher saturated fat. A vegan version, made with plant-based alternatives, is cholesterol-free and its fat content depends on the type of vegan butter or cream used.

Many vegan recipes achieve the golden color of an egg custard by adding a tiny pinch of ground turmeric. This provides the desired hue without affecting the flavor.