This week’s Tuesday with Dorie recipe is Parisian Custard Tart. It comprises a puff pastry shell filled with vanilla pastry cream (with a dash of rum), cooked until the custard has dark brown patches on top.
Dorie says that Parisians eat these tarts as a snack on the go - sounds like my kind of treat.
I made rough puff pastry as I don’t use much puff pastry usually, and that seemed to work just fine.
The custard is not for the faint hearted, as it uses 4 eggs. I was very pleased when the custard worked out so that those eggs and the 750ml of milk in the custard were not wasted.
Mine took 20 minutes longer in the oven than stated in the recipe.
The end result is a beautifully smooth silky custard tart, none too sweet, with a crispy puff pastry vehicle to deliver it. Devine.
To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.
Oh, your Parisian Custard Tart is beautiful...it looks just like the one pictured in the book. It all seems a bit exotic to me with the burned look on the top, but I'm going to try to get mine to look as good as yours, thanks for the tip about it needing longer in the oven. Really a nice picture of it, and your critique makes me want to go make it right now but we still have Breakfast in Rome Lemon Cake left so I better wait.
ReplyDeleteThanks Kayte. At 55 minutes, mine was not brown on top at all, hence the extra time in the oven.
DeleteThis looks amazing! Thanks for the bake time tips!
ReplyDeleteThanks Mardi - it is a delicious tart.
DeleteWhat a success you have with the tart! Looks just like the picture with the burnt spots! I know my husband will love this one. Thanks for the tips!
ReplyDeleteThanks! I needed patience for it to get those brown spots, but they did finally appear.
DeleteWow! Can’t wait to make this one. Good to know the bake time may need adjustment.
ReplyDeleteThis is certainly a bold-looking custard tart. Thanks for the tips and I'm ready to make and taste this one soon.
ReplyDeleteI hope you like it Shirley. It really is delicious.
DeleteLike all the others have said you did a great job and it looks perfect. Looks like we all need to add some baking time.
ReplyDeleteThanks Diane. It was definitely a matter of watching and waiting to get the right colour, but so worth it.
Deletelooks fantastic and like the world's best snack!
ReplyDeleteIt’s definitely a snack that I can get on board with!
DeleteWow, this combination sounds incredible!!! I'm adding it to my baking list!
ReplyDeleteI can vouch for this recipe Liz - so good!
DeleteBeautiful tart - worthy of a parisian bakery! I am not usually a custard person but you make yours sound very appealing.
ReplyDeleteThanks Johanna. I love custard, and this custard is not overly sweet.
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