Join! 12 weeks for $1

Brown Sugar Tart

8 Servings

1¾ hours (30 minutes active), plus cooling

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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

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.

1¾ hours

(30 minutes active), plus cooling

Ingredients

Directions

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Reviews
Mildred B.

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.

Mildred B.

I 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.

Heather G.

Thanks for the tip. Mine also had a crack after baking. How long did you cook the crust in total? 30 minutes with pie weights then 7 minutes without and then an extra 10 minutes on top of that?