Tarte à la crème

Tarte à la crème

By
From
Mark Hix On Baking
Serves
4
Photographer
Jason Lowe

The French equivalent of a custard tart, this hits the spot as either a simple but indulgent dessert or afternoon tea pastry. The French don't have the type of fresh double cream we have, with much of theirs being long-life instead. To get the flavour of the tart to match those found in France you need to use the same.

Ingredients

Quantity Ingredient
200g ready-made all-butter puff pastry
700ml uht double cream
70g caster sugar
1 vanilla pod, split and seeds scraped out

Method

  1. Roll out the pastry on a floured table to about 4 mm thick. Use to line four individual 10 x 2 cm deep tart cases. Prick all over with a fork and cover with greaseproof paper or foil, then line with baking beans. Leave to rest in the fridge for 1 hour.
  2. Preheat the oven to 180°C.
  3. Bake the tart cases for 15 minutes, then remove the baking beans and paper and cook for a further 5 minutes. Remove from the oven and leave to rest for 5 minutes before removing the pastry cases from the tins.
  4. Meanwhile, put the cream in a saucepan with the sugar, vanilla pod and seeds. Bring to the boil and simmer gently, stirring with a whisk every so often, for about 5 minutes, or until the mixture has reduced by half. Discard the vanilla pods, fill the tarts with the mixture and leave to set in the fridge. Serve with berries.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again