Tuesdays with Dorie BWD: Parisian Custard Tart

March 26, 2024 at 12:01 am | Posted in BWD, groups, pies & tarts, sweet things, tuesdays with dorie | 4 Comments
Tags: baking, pie

I don’t know about you, but recipes that call for making pastry cream can make me grumble a bit. Often that pastry cream is just one of several components you need to pull together for what you’re making, but for this Parisian Custard Tart, it’s the only thing you really have to prepare. You can choose to make your own crust, but you can also choose to use store bought puff pastry, which I assure you works wonderfully well. This is a simple dessert, just custard and crust, and it’s an everyday, snacky treat in Paris. To me, even though it’s simple, it still feels fancy. The custard is luxurious mix flavored with brown sugar, vanilla and rum that’s baked till it’s a charred, dark brown on top. I was a bit skeptical that the puff pastry was going to cook through, especially on the bottom, but it did, indeed, bake up super-crisp. My custard puffed when it baked and then fell when it cooled, and I was left with kind of a wonky baked custard ledge around the tart. If it happens again, I’ll probably trim it off for the sake of looks, but other than that, no complaints about this tasty one.

If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan yet, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!

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Such a great photo of it…your custard looks absolutely perfect. I am usually the Queen of Bland but for some reason this did not seem repeat-worthy for taste or calorie-count…which is very unusual for me as no chocolate was harmed in the execution of this dessert. That all said, now that you rave about it, perhaps I left out the vital ingredient or something. I may have to try it again to see…Mark loves anything in the Dessert Department. You are so creative with your photos.

Comment by Kayte Gerth— April 11, 2024 #

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- i likely used 3-4 times the rum, since i don’t measure anything 😂
  
  Comment by steph (whisk/spoon)— April 12, 2024 #
  
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  - Ah…Boozy Steph at it again. Just kidding around, but I am certain that would relieve some of the rather bland taste otherwise. Who knew something would be too bland for me???? Mark says if I do it again, we do it your way. 🙂
    
    Comment by Kayte Gerth— April 13, 2024 #
Looks like you got the perfect French bake on it. This was a nice simple dessert for a change.

Comment by Diane Zwang— April 13, 2024 #

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a whisk and a spoon