It was my parents’ anniversary a couple weeks ago and in celebration I came up with this simple tart. I combined my mom’s love for crispy sablée cookies with my dad’s affinity for creamy custards; perfect for the two of them!
The best thing about this recipe is that it can be finished in many different ways. I topped mine with fresh blueberries because they were in season, but any type of fruit will do: strawberries, peaches, citrus fruits, etc. It can even be sprinkled with sugar and bruléed to make a crème brulée tart! Have fun with it! I’m sure I’ll be making this a few times more.
Tarte à la Crème
- Total Time: 3 hr 30 min
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
A classic baked custard tart.
Ingredients
Pâte Sucrée
200 g flour
120 g butter, cut into small cubes
1 egg
65 g powdered sugar
2 g salt
25 g ground almonds
Vanilla
Crème
Vanilla
310 ml heavy cream
160 ml milk
4 egg yolks
1 large egg
75 g sugar
Pinch of salt
Instructions
Pâte Sucrée
1. In a food processor add the flour, butter, powdered sugar, salt, ground almonds. Pulse until the mixture is sandy. Add the egg and vanilla (1 g in powder form, or 1 tsp in extract form) and pulse until the dough forms a ball. Remove dough onto a floured surface and slightly knead until all ingredients are thoroughly combined. Form dough into a disc, wrap in plastic, and chill in the fridge for at least 30 minutes.
2. Preheat oven to 175 degrees C or 350 degrees F.
3. Butter the tart ring and once the dough is chilled roll out on a lightly floured surface until about 0.3 cm or 1/8th inch thick. Carefully line the tart ring and cut off any excess dough. Reserve for another use or discard. Prick the bottom with a fork and chill in the fridge for 30 minutes. Once cold, place a sheet of aluminum foil or plastic wrap on top of the tart dough and fill with pie weights or dried beans. Bake for 25 minutes, then remove weights and bake for another 10 minutes or until golden brown. Cool completely.
Crème
1. Reduce oven temperature to 150 degrees C or 300 degrees F.
2. To make the filling, heat the cream, milk, and vanilla in a saucepan. Once hot, take off heat and set aside for 30 minutes. Mix together the yolks, egg, sugar, and salt. Whisk in the warm cream, and then pass through a fine-mesh sieve. Pour the mixture into the pre-baked tart shell. Bake for 30-35 minutes until the middle is still slightly wobbly.
3. Cool to room temperature and garnish with seasonal fruits.
Notes
Crème recipe adapted from here.
Keywords: tart, creme, celebration, dessert
michelle says
This is so pretty! I thought it was store bought!
Love the little anniversary sign too.
Jessica says
Michelle- haha it took me so many tries to get the letter just right for that sign!
hungry dog says
Whenever I visit your website I have to admit I am doubly envious–of your pastry skills but also your photography skills! You are so talented. This looks gorgeous. Have been thinking of you recently b/c we are planning our next trip to Paris and last time we went you sent me some wonderful recommendations which I still have.
I just tagged you for something over at the Hungry Dog, in case you’re interested.
Jessica says
Hungry Dog- Thanks so much!! My photos may be looking much better lately because I got a new lens as a gift recently! PS: I can’t wait to do the Eleven/Eleven/Eleven post.
Fran @ G'day Souffle' says
Yum, the tarte crust looks so delicately baked- I often burn my crust around the edges- so hard to get it just right! BTW, I just did a post titled “My Life at the Cordon Bleu- Paris”- including various pictures that you might recognize! I also pinned a photo from your last Cinnamon Rose post on one of my Pinterest boards for the whole world to see!
Jessica says
Fran- I saw the post! But was is such a hurry that I didn’t have time to comment. Will go back! Thanks so much for pinning my photo on Pinterest 🙂
Camille says
Gorgeous! And it sounds delicious, too! I’m always on the lookout for good pâte sucrée recipes.
A Little Yumminess says
So amazingly beautiful!! My mouth is watering
Ashley | Spoonful of Flavor says
Gorgeous tart! Looks like the perfect way to use up the blueberries that I just harvested.
Kelly says
This looks absolutely lovely, my anniversary is coming up so I may just have try it out for that : )