The Caramel Custard Tart is a sophisticated dessert that combines a variety of textures and flavors to create a truly indulgent treat.
With a buttery, flaky crust as the foundation, it features a decadent caramel layer that adds depth and sweetness.
The smooth custard filling offers a creamy contrast, while the brûléed caramelized topping provides a delightful crunch.
Perfect for special occasions or as a luxurious ending to any meal, this tart is sure to impress with its rich taste and elegant presentation.
Ingredients :
For the Crust:
1 ½ cups (190 g) all-purpose flour
1 tbsp granulated sugar
½ tsp salt.
½ cup (115 g) unsalted butter, cold and cubed
3-5 tbsp ice water
For the Caramel Layer:
½ cup (100 g) granulated sugar
2 tbsp water
2 tbsp unsalted butter
¼ cup (60 ml) heavy cream.
For the Custard Filling:
2 cups (480 ml) whole milk
½ cup (100 g) granulated sugar
3 large egg yolks.
1 tbsp cornstarch
1 tsp vanilla extract
For the Caramelized Topping:
2 tbsp granulated sugar.
Instructions :
Prepare the Crust: In a bowl, mix flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.
Gradually add ice water until the dough comes together.
Form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Roll out the dough and press into a 9-inch pie pan. Trim excess and prick the base with a fork.
Pre-bake the crust at 375°F (190°C) for 15 minutes or until lightly golden. Let cool.
Make the Caramel Layer:
In a saucepan, heat sugar and water over medium heat until the sugar dissolves and turns golden brown.
Remove from heat and quickly stir in butter and cream. Pour the caramel over the baked crust and let set.
Prepare the Custard Filling:
Heat milk in a saucepan until warm (do not boil).
In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
Slowly pour the warm milk into the mixture, whisking constantly.
Return the mixture to the saucepan and cook over low heat, stirring, until thickened. Stir in vanilla extract.
Pour the custard over the caramel layer in the crust and smooth the top. Chill for at least 3 hours.
Create the Caramelized Topping:
Sprinkle granulated sugar evenly over the chilled pie.
Use a kitchen torch to caramelize the sugar until golden and crisp. Let cool briefly before slicing.
Serve and enjoy this elegant Creamy Caramel Custard Pie!
Would you like tips on how to perfect the caramel layer or any adjustments for dietary preferences?
To store a Caramel Custard Tart and maintain its freshness, follow these guidelines:
Refrigeration: Cover the tart loosely with plastic wrap or store it in an airtight container and place it in the refrigerator.
It will keep well for up to 3–4 days. Ensure the caramelized topping is cooled completely before storing to prevent condensation from softening it.
Freezing: While freezing is not ideal for the caramelized topping, the tart can be frozen without it.
Wrap the tart tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
Freeze for up to 2 months. Thaw overnight in the refrigerator before serving and add the caramelized topping fresh for the best texture.
Serving Tip: For optimal flavor, allow refrigerated slices to sit at room temperature for 15–20 minutes before serving to soften the custard slightly.
When it comes to recipes like a Caramel Custard Tart or similar desserts, these are some of the most frequently asked questions:
How do I prevent the crust from becoming soggy?
Many wonder how to ensure the crust stays crisp despite the custard filling.
Can I make this ahead of time?
Questions about preparing the tart in advance and the best way to store it are common.
Can I use a pre-made crust?
Some ask about shortcuts like using store-bought pie crust or puff pastry.
How do I caramelize the sugar without burning it?
Caramelizing sugar can be tricky, so tips for achieving the perfect golden color are often sought.
What can I substitute for certain ingredients?
Substitutions for heavy cream, whole milk, or egg yolks are common queries, especially for dietary restrictions.
Why did my custard turn out runny or grainy?
Troubleshooting custard texture is a frequent concern.
How do I achieve a perfectly smooth custard?
Questions about avoiding lumps or ensuring a silky texture often arise.
Can I use different toppings instead of caramelized sugar?
Alternatives like whipped cream, chocolate ganache, or fruit toppings are popular topics.
Can I scale the recipe for a larger crowd or mini tarts?
People often ask about adapting the recipe for different sizes or serving amounts.
What’s the best way to slice and serve the tart neatly?
Many seek advice on cutting the tart without breaking the crust or smearing the topping.