There’s something magical about the aroma of baked goods wafting through your home. As the scent of buttery crust mingles with the sweet notes of vanilla and citrus, it transports you to a world where every bite feels like a warm hug. Today, let’s create a delightful Traditional Cream Tart that not only pleases the palate but also brings a sprinkle of joy to your gatherings.
Why make this recipe?
This Traditional Cream Tart is a showstopper, perfect for any occasion, from cozy family dinners to elegant celebrations. Its creamy filling, combined with a delicate, crumbly crust, strikes a harmonious balance of flavors and textures that will leave everyone asking for seconds. Plus, it’s a reminder to slow down and savor life’s sweetest moments.
How to make Traditional Cream Tart
Ingredients:
- 250 g all-purpose flour
- 125 g unsalted butter (cold, cubed)
- 80 g granulated sugar
- 1 whole egg
- 1 pinch salt
- 500 ml whole milk
- 200 ml heavy cream (minimum 30% fat)
- 100 g granulated sugar
- 4 egg yolks
- 40 g cornstarch
- 1 vanilla bean (or pure vanilla extract)
- Zest of half a lemon
Directions:
- Begin your adventure by combining the flour, salt, and cold, cubed butter in a mixing bowl. Use your fingertips to rub the butter into the flour until you achieve a sandy texture. The key here is to keep the butter cold for a perfectly flaky crust!
- Stir in the sugar and then add the whole egg. Bring the mixture together into a ball, wrap it in plastic wrap, and refrigerate it for about 30 minutes. This resting time helps the dough relax for rolling.
- Preheat your oven to 180°C (350°F). Roll out the chilled dough on a lightly floured surface and fit it into a buttered tart pan. Don’t forget to prick the bottom with a fork to prevent puffing up during baking! Precook it in the oven for 15 minutes until just starting to set.
- While the crust is baking, let’s whip up the creamy filling. In a saucepan, combine the milk and heavy cream with the split vanilla bean (scrape out the seeds for extra flavor—yum!). Heat gently until steaming but not boiling.
- In a separate bowl, whisk together the egg yolks with 100 g of sugar and cornstarch until smooth. Gradually pour in the warm milk mixture, whisking continuously, then return it to the saucepan over low heat. Stir constantly until it thickens, and add the luscious lemon zest for a bright finish.
- Pour the silky cream filling into the precooked crust. Bake for another 25-30 minutes until the surface is golden brown and the center has a gentle jiggle.
- Allow your tart to cool, then chill in the refrigerator for at least three hours before serving. Patience truly pays off!
How to serve Traditional Cream Tart
Serve this stunning tart chilled, garnished with fresh fruits or a dusting of powdered sugar for an elegant touch. Each slice reveals a creamy interior that contrasts beautifully with the crumbly crust, delighting both the eyes and taste buds.
How to store Traditional Cream Tart
Keep your tart covered in the refrigerator for up to 3 days. If you find yourself with leftovers (which is rare!), enjoy them for breakfast, or a late-night snack—nothing wrong with that!
Tips to make Traditional Cream Tart
- Ensure your butter remains cold to achieve the best crust texture.
- For a richer flavor, consider using homemade vanilla extract.
- Don’t skip the resting time after mixing your dough; it makes a world of difference.
Variations
Feeling adventurous? Mix up the flavors by adding a splash of almond extract or infusing the cream with other zests like orange or lime for a twist. You can also press in crushed cookies into the crust or top it with a fruit compote for added sweetness.
FAQs
-
Can I make the crust ahead of time?
Absolutely! You can prepare the crust a day ahead and keep it wrapped in the fridge. -
What can I use if I don’t have vanilla bean?
Pure vanilla extract works beautifully as a substitute—just use about a teaspoon for rich flavor! -
Is there a gluten-free option for the crust?
Yes! You can substitute the all-purpose flour with a gluten-free blend, ensuring to check for a suitable bind.
Let the warmth of this Traditional Cream Tart fill your kitchen with love and laughter. Each slice reminds us that good food is about more than just taste; it’s about the stories we share and the memories we create. So gather your loved ones, slice that tart, and take a moment to savor every delightful bite!
Traditional Cream Tart
Ingredients
Method
- Combine the flour, salt, and cold, cubed butter in a mixing bowl. Rub the butter into the flour until sandy.
- Stir in the sugar and add the whole egg. Bring the mixture together into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to 180°C (350°F). Roll out the chilled dough on a floured surface and fit it into a buttered tart pan. Prick the bottom with a fork.
- Precook the crust in the oven for 15 minutes until just starting to set.
- In a saucepan, combine the milk and heavy cream with the split vanilla bean (scrape seeds). Heat gently until steaming.
- In a bowl, whisk egg yolks with 100 g of sugar and cornstarch until smooth. Gradually pour in the warm milk mixture while whisking, then return it to the saucepan over low heat.
- Stir until thickened, then add the lemon zest.
- Pour the cream filling into the precooked crust. Bake for 25-30 minutes until golden brown with a gentle jiggle.
- Allow to cool, then chill in the refrigerator for at least three hours before serving.