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Tart, custard, large, homemade

Homemade custard tart is a baked pastry case filled with custard. These recipe-based figures describe a large homemade tart, with nutrient amounts given per 100g rather than for the whole tart. It mainly provides carbohydrate and fat: 100g contains 25g of carbohydrate and 17g of fat, including 6.6g of saturated fat. It also provides 5.8g of protein.

Carbohydrate and fat supply energy, while protein supports the growth and repair of body tissues. The fat and saturated fat content are points to note for people monitoring their energy or saturated fat intake. Nutrient amounts can vary with the pastry and custard ingredients used. Full nutritional figures, including energy, sugars, salt, vitamins and minerals, are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

275 kcal

Energy

1147 kJ

Fat

17g

of which saturates

6.6g

Carbohydrate

25g

of which sugars

5.9g

Fibre

1.7g

Protein

5.8g

Salt

0.37g

Water

50g

Cholesterol

39mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

23µg

Vitamin D

0.3µg

Vitamin E

1.8mg

Vitamin C

2mg

Thiamin (B1)

0.05mg

Riboflavin (B2)

0.15mg

Niacin (B3)

0.4mg

Vitamin B6

0.05mg

Vitamin B12

0.7µg

Folate

6µg

Calcium

105mg

Iron

0.68mg

Magnesium

12mg

Phosphorus

91mg

Potassium

141mg

Sodium

149mg

Zinc

0.5mg

Copper

0.01mg

Selenium

4µg

Iodine

20µg

Other types of tart

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Tart, mincemeat, one crust, homemade

385 kcal

3.1g

18g

–

Tart, bakewell, homemade

454 kcal

6.9g

30g

1.5g

About these figures

Values are per 100g of the food as described (Recipe). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Further reading and references

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 4 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published