Custard poses a health risk as it can support microbial growth; however, few studies have investigated custard tarts as a potential hazard. Custard tarts were sampled from 14 Toronto bakeries for microbial quality, pH, and water activity. The custard tarts displayed the ability to support microbial growth, with a pH of between 6.3 and 6.5 and a water activity of between 0.94 and 0.96. No microbiological results exceeded the Ontario limits for post-production contamination levels of Staphylococcus aureus, Escherichia coli, and coliforms. It was concluded the heat used during the baking process likely kills any pathogens present and creates a surface too dry to support microbial growth. Therefore, custard tarts may not inherently pose the same risk as non-contained custard desserts.