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


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace 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


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


  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.

Nutrition Facts



Carbohydrate Content


Cholesterol Content


Fat Content


Fiber Content


Protein Content


Saturated Fat Content


Serving Size


Sodium Content


Sugar Content


Trans Fat Content


Unsaturated Fat Content


Print Recipe