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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
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
-
1
-
99
grams (8 tablespoons packed) dark brown sugar
Directions
-
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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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.
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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.