The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Custard Tart

Ingredients

8 egg yolks, at room temperature

1 quart heavy cream, at room temperature

¼ cup sugar, plus additional for topping

1 tablespoon vanilla extract, or the seeds scraped from 2 vanilla beans

Either a home-made or a store-bought tart crust

Directions

  1. Preheat oven to 375 degrees.
  2. Pierce tart shell all over with a fork and fill with pie weights (or rice). Par-bake tart crust for 10- 15 minutes. Remove from oven, remove weights and set aside.
  3. Combine yolks, cream, vanilla, and sugar in a blender. Purée until smooth (this step will make for a lighter custard).
  4. Pour into the par-cooked tart shell.
  5. Bake for 30 minutes, or until the custard has set up, like a crème brûlée.
  6. Let rest until cool before serving. Note: You can optionally sugar and torch the top like you would a crème brûlée. Slice pie before torching top.
Print Recipe