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A rich, light custard atop a bed of brown sugar
Milk Street Bowtie Brown Sugar Tart

Brown Sugar Tart

1¾ hours (30 minutes active), plus cooling

Free

Using just egg yolks in the custard resulted in a silkier, creamier texture than whole eggs, and adding flour prevented the tart from forming a skin on top. We wanted the brown sugar layer to be distinct from the custard layer but found that adding a few tablespoons of the sugar to the custard mixture rounded out the flavor. And while light brown sugar worked fine, we preferred the deeper, more robust flavor of dark brown.

1 recipe single-crust pie dough
99 grams (8 tablespoons packed) dark brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon kosher salt
4 large egg yolks
1 1/4 cups heavy cream
2 teaspoons vanilla extract
Ingredients
  • 1
  • 99

    grams (8 tablespoons packed) dark brown sugar

  • 1

    tablespoon all-purpose flour

  • teaspoon kosher salt

  • 4

    large egg yolks

  • cups heavy cream

  • 2

    teaspoons vanilla extract

Directions
  1. 01
    Heat the oven to 375F with racks in the middle and lowest positions. On a well-floured counter, roll the dough into a 12-inch circle. Wrap the dough loosely around the rolling pin and transfer to a 9-inch tart pan with a removable bottom. Gently ease the dough into the corners of the pan, then trim the edges flush with the pan rim. Freeze for 15 minutes.
  2. 02
    Line the chilled tart shell with foil and fill with pie weights, then place it on a rimmed baking sheet. Bake on the oven’s lowest rack until the edges are light golden brown, 25 to 30 minutes, rotating the pan halfway through. Remove the foil and weights, then bake until the bottom of the crust just begins to color, another 5 to 7 minutes. Remove the pan from the oven and reduce the oven temperature to 325F.
  3. 03
    In a medium bowl, combine 2 tablespoons of the sugar with the flour and salt. Add the yolks and whisk until combined. Add the cream and vanilla and whisk until smooth. Sprinkle the remaining 6 tablespoons of sugar over the warm crust and gently press into an even layer.
  4. 04
    Slowly pour the custard over the sugar. Bake on the oven’s middle rack until the edges are set but the center jiggles slightly, about 25 minutes. Cool in the pan on a wire rack for at least 1 hour. Remove the outer metal ring and serve at room temperature.
Tip: Don’t use old, hard brown sugar. If your sugar is clumpy and dry, it will never fully incorporate into the custard mixture. Buy a new bag, and once it’s open, keep it in a zip-top plastic bag with all the air pressed out.
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Brown Sugar Tart

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8

Servings

1¾ hours

(30 minutes active), plus cooling

Tip

Don’t use old, hard brown sugar. If your sugar is clumpy and dry, it will never fully incorporate into the custard mixture. Buy a new bag, and once it’s open, keep it in a zip-top plastic bag with all the air pressed out.

Ingredients
  • 1
  • 99

    grams (8 tablespoons packed) dark brown sugar

  • 1

    tablespoon all-purpose flour

  • teaspoon kosher salt

  • 4

    large egg yolks

  • cups heavy cream

  • 2

    teaspoons vanilla extract

Step 1 of 4

Prepare the oven and the crust

1
recipe single-crust pie dough

Heat the oven to 375F with racks in the middle and lowest positions. On a well-floured counter, roll the dough into a 12-inch circle.


Wrap the dough loosely around the rolling pin and transfer to a 9-inch tart pan with a removable bottom.


Gently ease the dough into the corners of the pan, then trim the edges flush with the pan rim. Freeze for 15 minutes.

Step 2 of 4

Bake the crust

Line the chilled tart shell with foil and fill with pie weights, then place it on a rimmed baking sheet. Bake on the oven’s lowest rack until the edges are light golden brown, 25 to 30 minutes, rotating the pan halfway through.


Remove the foil and weights, then bake until the bottom of the crust just begins to color, another 5 to 7 minutes. Remove the pan from the oven and reduce the oven temperature to 325F.

Step 3 of 4

Make the custard

99
grams, 8 tablespoons packed, dark brown sugar
1
tablespoon all-purpose flour
teaspoon kosher salt
4
large egg yolks
cups heavy cream
2
teaspoons vanilla extract

In a medium bowl, combine 2 tablespoons of the sugar with the flour and salt. Add the yolks and whisk until combined.


Add the cream and vanilla and whisk until smooth. Sprinkle the remaining 6 tablespoons of sugar over the warm crust and gently press into an even layer.

Step 4 of 4

Pour the custard, bake, and serve

Slowly pour the custard over the sugar. Bake on the oven’s middle rack until the edges are set but the center jiggles slightly, about 25 minutes.


Cool in the pan on a wire rack for at least 1 hour. Remove the outer metal ring and serve at room temperature.

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