Tarte Parisienne

Tarte Parisienne

Tarte Parisienne is one of these French Granny’s desserts which won’t seduce you with their looks but will make a lasting impression once you get to taste them. It is for me a luxurious and an unpretentious dessert at once. I can make it on a Monday and surprise my nest with a slice of tart on a week night or serve it as a dessert at a dinner party and have my guests gladly polish their plates.

Ingredients for the tart shell:
1 1/4 cup all purpose flour
2 Tbs sugar
pinch of salt
45g or (3 Tbs) cold unsalted butter, I prefer using a scale
3 Tbs plain yogurt
1 Tbs ice water
1 tsp vanilla extract

For the custard filling:
650ml whole milk, scalded
4 eggs at room temperature
1 1/4 cup sugar
4 Tbs corn starch
2 tsp vanilla extract

For the whipped cream:
200 whipping cream
2 Tbs confectioners sugar

Make the tart shell: Put all the ingredients in the bowl of a food processor and pulse about 15 time or until the dough comes together. Shape it into a ball and transfer it to a lightly floured surface. Using a rolling pin roll it into 1/8-inch tick circle to fit a 9-inch tart pan. Trim off the excess dough and use it to line 2 or 3 mini tarts if you wish. Keep it in the fridge while you make the custard.

Preheat the oven to 200C/400F.

Make the custard: Scald the milk over medium-low fire or in a microwave heating it for about 3 minute. Combine the eggs, sugar, vanilla and corn starch in a medium bowl and whisk manually for about 2 minutes until well combine and smooth. Don’t whisk too energetically, you don’t want the eggs to turn pale. Slowly pour the scalded milk into the egg mixture while whisking with the other hand. Than transfer it to a saucepan and heat over medium fire for 5-6 minutes while constantly whisking. Whatever you do, don’t let it to boil. Remove it from the fire when the custard begins to ticket but is still runny. This is what gives the silky inside and the shiny spotted top to the tart. Let it cool for about 5-10 minutes.

Bake: Place the tart pan in a larger baking sheet and fill it with custard to the rim. Try not spilling it on the way to the oven. Bake in medium position for 45 minutes or until multiple spots of caramelization appear on top. Let it come to room temperature before serving.

Whip the cream: Combine the cold cream and the confectioners sugar in a small bowl and beat with an electrical mixer on high speed until soft peaks.

Serve your Tarte Parisienne topped with a dollop of whipped cream.

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