French · Dessert
French Caramel Custard Tart
A French bistro-style custard tart with a crisp pâte sablée shell concealing a layer of deep amber caramel beneath a silky baked vanilla custard. The caramel seeps gently into the custard as it sets, giving each slice a bittersweet edge against the rich, eggy filling.
$1
35 minsPrep
35 minsCook
175 minsTotal
HardLevel
Nutrition per serving
420Calories
7.5gProtein
24.7gFat
41.4gCarbs
20.2gSugar
0.7gFiber
329mgSodium
210mgChol
14.2gSat Fat
119mgPotassium
69mgCalcium
1.8mgIron
0.5mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Chamomile Tea
local
Normandy Cider
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Pulse flour, cold butter cubes and 6g sugar together until the mixture resembles coarse breadcrumbs, then bind with the beaten egg yolk and iced water into a dough.
2
Shape the dough into a disc, wrap and chill for 30 minutes, then roll out and line two 8cm individual tart tins; chill again for 15 minutes.
3
Blind bake the tart shells at 180C/356F for 12 minutes with baking beans, then remove the beans and bake a further 5 minutes until pale gold; cool on a wire rack.
4
Melt the 30g sugar in a dry pan over medium heat without stirring, swirling occasionally, until it turns a deep amber caramel, then immediately divide it between the baked tart shells, tilting to coat the base.
5
Warm the milk and cream together in a small pan until just steaming but not boiling.
6
Whisk the whole egg, extra egg yolk and vanilla extract together in a bowl, then slowly pour in the warm milk mixture while whisking constantly to temper the eggs.
7
Strain the custard through a sieve directly over the caramel in each tart shell.
8
Place the tarts on a baking sheet and bake at 150C/300F for 18-20 minutes until the custard is just set with a slight wobble in the centre.
9
Cool to room temperature on a wire rack, then chill for at least 1 hour before slicing and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g All Purpose Flour, sifted
- 28g28g Butter, cold, cubed
- 6g6g Sugar White
- 8g8g Egg Yolk, beaten, for dough
- 8g8g Water, iced
- 1g1g Salt
- 30g30g Sugar White, for dry caramel
- 55g55g Whole Milk, warmed
- 35g35g Heavy Cream
- 30g30g Egg, lightly beaten
- 10g10g Egg Yolk, for custard
- 3g3g Vanilla Extract
