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Brown Sugar Tart
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.
8
Servings
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.
1¾ hours
30 minutes active, plus cooling
Ingredients
-
1
-
99
grams (8 tablespoons packed) dark brown sugar
Directions
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01Heat 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.
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GET DIGITAL & PRINTI figured out why I kept getting large cracks in the custard. It was by accident. I pushed snooze on my alarm and baked the crust for an extra 10 minutes. I was slightly under baking the crust. The crust needs to be very firm/set before putting the the custard in. Otherwise it will move while baking. No cracks and the custard set perfectly.
Wow! The flavor is huge for so little ingredients. The crust is a dream to make and roll. The only problem I had was the top of the tart had a large crack on it. I just can’t figure out why. But this tart is soo amazing and easy to make.