Custard Tart

By LRay

The Local Palate, December 2014, page 108.

Ingredients

• 8 egg yolks, at room temperature
• 1 quart heavy cream, at room temperature
• 1/4 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

Details

Servings 8
Adapted from thelocalpalate.com

Preparation

Step 1

Directions

Preheat oven to 375 degrees.

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.

Combine yolks, cream, vanilla, and sugar in a blender. Purée until smooth (this step will make for a lighter custard).

Pour into the par-cooked tart shell.

Bake for 30 minutes, or until the custard has set up, like a crème brûlée.

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.