[4] Medieval recipes generally included a shortcrust and puff pastry case filled with a mixture of cream, milk, or broth, with eggs, sweeteners such as sugar or honey, and sometimes spices.

[4] Modern custard tarts are usually made from shortcrust pastry, eggs, sugar, milk or cream, and vanilla, sprinkled with nutmeg and then baked.

A version by Marcus Wareing was selected on the BBC television programme Great British Menu as the final course of a banquet to celebrate Queen Elizabeth's 80th birthday.

Variations on the classic recipe include the Manchester tart, where a layer of jam is spread on the pastry before the custard is added.

Egg tarts are often served at dim sum restaurants, bakeries and cha chaan tengs (Hong Kong-style cafes).

Another type of Indonesian pie tart is pastel de nata (derived from Portuguese cuisine due to historical ties).

[12] Alivenci, plural form of alivancă, is a traditional custard tart, from the cuisine of Moldavia made with cornmeal, cream cheese like urdă or telemea and smântână.

Outside Portugal, they are particularly popular in other parts of Western Europe, Asia and former Portuguese colonies, such as Brazil, Mozambique, Macau, Goa and East Timor.

A staple at church fetes and home industries, and commonplace in South African supermarkets, melktert may be served chilled or at room temperature, or slightly warmed.