There's nothing quite like a custard tart for sheer comfort and decadence – that combination of crisp, buttery pastry and silky set custard is something very special indeed.

We're so used to being able to buy custard tarts in supermarkets that we often undervalue them these days, but a really good custard tart is a thing of real beauty and technical skill. Making good pastry is an art in itself – it should be short, thin and crisp – and the custard filling needs just the right amount of time in the oven too – too long and it'll crack, not long enough and it won't set at all.

Making a great custard tart takes a bit of practice, but we have lots of fantastic recipes to help you on your way. Marcus Wareing's classic Custard tart is a great starting point, but once you've got that down, there are loads of great variations – try Nathan Outlaw's Espresso custard tart with sugared pistachios, or Robin Gill's Milk and apple tart if you like a real challenge! Serve with a nice scoop of ice cream or a splash of cream and you're guaranteed to delight your dinner guests.